Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 sandwiches
to 4 Tbsps. butter, melted
slices artisan bread, thickly sliced
oz Cheddar or Monterey Jack cheese, sliced
Using a pastry brush, butter each slice of bread on one side, and place 4 slices, buttered side down, on a work surface. Place on each of these slices of Cheddar or Monterey Jack cheese. Top with the remaining 4 bread slices, buttered side up.
Lightly butter and heat a griddle, heavy skillet or Panini press until hot. Place 2 sandwiches in the skillet and weight with another heavy pan or skillet. Brown slowly on one side for 2-3 minutes before turning, with a spatula, and grilling the other side until brown and cheese melts. It may be necessary to add a bit of butter to the skillet.
Repeat with remaining two sandwiches. Serve immediately.
<ul><li>If you like, you may spread mayonnaise or mustard on the unbuttered sides of the bread.</li><li>Add vertical slices of dill pickle, thinly sliced ripe medium-sized tomatoes or red onion rings for an extra punch of flavor.</li><li>Use another cheese in place of the Cheddar or Monterrey Jack. Cheeses with good melting qualities will work best.</li></ul>
Click here to read our Direct Supply Chain Disclosure