Melt the butter in a medium saucepan over medium heat. Once your butter has melted, add the sage leaves and lower heat. With a wooden spoon, stir the sages leaves around in the butter until the butter begins to brown and the sage leaves get crispy.

Remove pan from the heat and add salt. Remove crispy sage leaves and set aside.

Heat a large skillet over medium-low heat (I prefer cast iron).

Assemble each sandwich by dividing the two cheeses evenly onto four of the slices of bread.

Add a few crispy sage leaves on top of the cheese. Top with remaining slices of bread, pressing down lightly to form the sandwiches.

Brush the outside of the bread slices with the sage butter and add them to the pan. I also drizzle sage butter directly into skillet while sandwiches are cooking.

Cook until the bread is nice and crispy and a dark golden color, and the cheese is starting to melt. Flip sandwiches and do the same on the other side.

Serve immediately while the cheese is warm and gooey!