Ingredients
- 2 ounce - gruyere coarsely grated (about a quarter cup) at room temperature
- 2 ounce -fontina coarsely grated (about a quarter cup) at room temperature
- 2 ounce -tellegio coarsely grated (about a quarter cup) at room temperature
- 2 slice multi-grain 1/4 inch thick, from a medium to large loaf
- 1 tablespoon -unsalted butter
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
Spread the outside of each slice of bread with ½ tablespoon of butter per side.
Place one slice butter side down, and layer with Gruyere, Fontina and Tellegio.
Cover the sandwich with the remaining bread slice butter side up.
Heat a 12-inch, nonstick, ovenproof sauté pan over medium heat.
Add the sandwich and cook until golden-brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwich and integrate the ingredients.
(If the bread looks golden and done but the cheese hasn't completely melted, arrange the pieces in a single layer on a cookie sheet and finish the sandwiches in an oven preheated to 350 degrees F.)
Transfer sandwich to a cutting board and cut it in half, accompany with fresh potato chips, pickled vegetables and enjoy!