Herby Sausage-Gravy Grilled Cheese

So, insanity happened today in the form of grilled cheese. I feel like my arteries are really mad at me, but my taste buds are justifying their hatred. Everything is going to be FINE - just make this please and eat it so you can understand how I am feeling at the moment because I'm not really sure what else to say right now. 

Ingredients: 

• 1/2 lb pork sausage
• 1 large garlic clove, minced 
• 4-5 sprigs of fresh sage, chopped
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon coarse black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 stick butter
• 1 tablespoon flour
• 1 cup 2% milk
• Softened butter to spread on both sides of bread slices
• 2 slices of thick bread  (I used a loaf of rosemary bread from the local bakery)
• 4 slices of havarti cheese
• 1 tablespoon parmesan cheese

Instructions:

1. Get your hands dirty and mix together the raw sausage, minced garlic, chopped sage, red pepper flakes, salt and coarse black pepper until combined. 
2. Heat olive oil in a large skillet and break apart the sausage mixture while tossing into the hot oil. Cook until the sausage isn't pink. (About 10 minutes.)
3. Remove sausage from the skillet with a slotted spoon, leaving the grease in the skillet. Set sausage aside. 
4. Melt a few slices of butter in the skillet and whisk in the flour. You should get a pasty texture. Once you've created the flour/butter paste, add in the milk, whisking slowly. The milk should thicken and turn into gravy. Add more milk if it becomes too thick. 
5. Add the sausage back into the skillet. And now you have some of the best damn sausage gravy you'll ever eat!!
6. Next, get out another skillet - one that has a matching lid, and put it on the stove and turn the heat to medium. 
7. Butter both sides of each slice of bread and put them next to each other in the skillet with two slices of cheese covering each one. Cover with the lid until the cheese is melted. (About 5 minutes.)
8. Scoop and stack as much of the sausage gravy as you would like onto one of the slices of bread, and cover with the other slice. Cover with lid and let cook for about 3 minutes, then flip and let the other side cook for about 3 more minutes.
9. Once the cheese is melted and everything is all gooey, remove the sandwich from heat and dust with fresh Parmesan and more sage. WARNING: it's messy, but oh so worth it.