Grilled Chz Sandwich (goes w/ roasted-tom soup)

By Joelene

Ingredients

• 1/4 cup dry white wine
• 5 tablespoons butter, room temperature, divided use
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 8 slices sourdough bread (or other crusty white bread of choice)
• 8 ounces Gruyere, thinly sliced
• 1 tablespoon mayonnaise

Preparation

Step 1

Heat wine in a large skillet over medium heat. When almost all liquid has evaporated, add 2 tablespoons butter, mustard and pepper. Stir to incorporate and transfer to a small bowl. Save the skillet to cook the sandwiches.

Brush a little of the seasoned butter on the top of each slice of bread. Top half the seasoned side of the bread slices with the cheese. Place the remaining bread, seasoned side facing the cheese, on top of the cheese.

Combine remaining 3 tablespoons butter with 1 tablespoon mayonnaise.

Spread 1/8 of this mixture on top of each sandwich. Reheat the skillet over medium heat. When hot, place the buttered side of the sandwich on the skillet. Spread remaining butter on top of the sandwiches. Cover and cook for 3 minutes. Remove cover and cook until sandwiches are nicely browned on the bottom, about 3 minutes longer. Turn the sandwiches over.

Reduce heat to low and cook uncovered until the bottom is golden brown, about 4-5 minutes.

Makes 4 servings.