8 slices sourdough bread
4 tablespoons chive & onion cream
cheese spread
4 slices sliced mild cheddar cheese
4 slices sliced non-smoked provolone cheese
Softened butter
Spread bread with cream cheese; top 4 slices with cheddar and provolone cheese.
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| I was super-stoked to find gluten-free sourdough. (If you use GF bread keep in mind that it fries faster than wheaty bread.) |
Top with remaining 4 slices of bread.
Spread bread with butter and place on a flat skillet
over medium heat.
Cook, turn over halfway through, 6-8 minutes or until
golden brown and cheese is melted.
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| Here's my partner's sandwich, complete with some Taco Flavored Snap Peas. |
My Rating: 4/5 "Such cheese. Much happy. That cream cheese spread adds a ton of flavor, and all combined it's just enough cheese to be tasty without being overwhelming. The cheese didn't get as melty as I wanted it to, but that's probably just the price of using actual cheese instead of sneezy cheese singles."
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