Ingredients :
- 4 slices white sandwich bread (Pullman), about 1/2 inch thick
- 2 oz. Monterey Jack cheese cut in 1/8 inch thick slices
- 2 oz. Cheddar cheese cut in 1/8 inch thick slices
- unsalted butter, room temperature
Cooking Procedures :
- Heat a large cast-iron or heavy metal skillet over medium-low heat.
- Place two slices of bread on a work surface, and cover each with a layer of Monterey Jack and a layer of cheddar cheese. Top with the remaining slices of bread.
- Generously butter both outer sides of the sandwiches, spreading butter all the way to the edges of the bread.
- Place the sandwiches in the skillet, and press down only lightly with the back of a spatula. Cook until golden brown on each side, 3 to 4 minutes per side, and the cheese has completely melted.
- Remove from the skillet. Cut in half lengthwise, and serve immediately.
If you use thinner, presliced sandwich bread, you will need to reduce the amount of cheese and butter in the sandwich. Instead, use 1-1/2 oz. of cheese per sandwich (using a single layer of cheese) and coat the outer sides of the bread with a little less butter.
VARIATIONS:
· Cheddar cheese, thick slices of ripe tomato, and crisp bacon
· Gruyère cheese, thinly sliced ham, and whole-grain mustard
· Fresh mozzarella, tomatoes, and basil leaves
· Fontina cheese, black-olive paste, and prosciutto
· Manchego and Monterey Jack cheeses and pickled jalapeño peppers
· Taleggio cheese with grilled red peppers and zucchini
· Brie, smoked turkey breast, and sliced pears
· Blue cheese, crisp bacon, and tomatoes
· Swiss cheese, thinly sliced cooked potatoes, and caramelized onions
Yummy treat for everybody!