Grilled Cheese Sandwich

Grilled Lincolnshire Poacher & Emmental Sandwich

Most any cheese is fine here. Use what you’ve got, but it is
nice to mix 2 or even 3 kinds. Serve with tomato soup.

Serves 2

 125 g grated Lincolnshire Poacher or Mature Cheddar
125 g cup grated Emmental
4 large slices white bread
Unsalted butter, softened

 Butter the bread slices on one side and set aside. Mix the grated cheeses together.

 This is easiest if assembled in the pan. Put one slice of bread in a large, heavy bottomed nonstick pan, butter-side down. Sprinkle with half the grated cheese in an even layer.  Cover with another bread slice, butter-side up. Depending on the size of your pan, you may need to cook one sandwich at a time.

 Turn the heat on medium and cook the first side until deep golden, 3-5 minutes. Carefully turn with a large spatula and cook on the second side, 2-3 minutes more or until deep golden brown all over.

 Remove from the pan, transfer to a plate and cut in half. Let cool for a few minutes before serving. Repeat for the remaining sandwich.

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