Eight 1/2-inch thick slices
country-style sourdough bread
12 ounces Monterey jack, farmhouse cheddar, Gruyere, or
imported Swiss cheese, thinly sliced
3 tablespoons unsalted butter
Add ins: (Choose one)
8 slices smoked bacon, cooked and broken into 1-inch
2 vine-ripened tomatoes, sliced, and drained on paper
towels for 5 minutes
8 slices baked ham
Place 4 slices of bread on a
cutting board. Lay half the cheese slices on the bread.
Lay the bacon, tomato, or ham on top of the cheese.
Cover with the remaining cheese. Top with the remaining
slices of bread and press down slightly.
Heat a large skillet over medium-low heat and melt a
tablespoon of the butter. Carefully place 2 of the
sandwiches in the pan, and cook until the bread browns
and the cheese is slightly melted, about 5 minutes. Turn
the sandwiches with a spatula and add a small
hazelnut-size piece of butter to the pan. Cook until the
other side of the sandwiches is toasted and the cheese
is melted, about 3 to 5 minutes more. Repeat with the
other sandwiches. (If at any time the bread starts to
brown too quickly, lower the heat to prevent the bread
from scorching before the cheese melts.) Serve.