Grilled Pumpernickel and Gouda Sandwich |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Serve with a bowl of tomato soup. Not your mama’s grilled cheese sandwich. Ingredients:
3 tablespoons whole grain mustard |
3 tablespoons mild dijon mustard |
2 tablespoons chopped fresh flat leaf parsley |
1 tablespoon chopped fresh tarragon |
1 small garlic clove, minced |
red wine vinegar (a few drops or to taste) or white wine vinegar (a few drops or to taste) |
8 slices soft dark pumpernickel bread |
8 ounces aged gouda cheese, sliced |
soft butter (or olive oil) |
Directions:
1. To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
2. To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
3. Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
4. Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
5. Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.
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