Actisan Grilled Cheese Recipe

Sandwiches (makes 4 sandwiches)

1. 1

   Prepare spread and cheese

   In a small bowl combine the mayonnaise, Dijon mustard and chopped chives. Stir until smooth. Season with 1/4 teaspoon of the black pepper. Set aside. Grate or slice the cheddar and shred the fontina so they are ready for assembly.

2. 2

   Assemble sandwiches

   Lay out 8 slices of sourdough. Evenly spread about 1/2 tablespoon of the butter on one side of each slice (this will be the outside that contacts the skillet). On the unbuttered side of 4 slices, spread about 1/2 tablespoon of the mayo-mustard-chive mixture. Divide the cheddar slices between the 4 prepared slices (about 2 oz cheddar per sandwich). Sprinkle 1 oz shredded fontina over the cheddar on each. If using, add two tomato slices or two bacon strips per sandwich. Top each with the remaining bread slice, buttered side facing out. Lightly press to seal.

3. 3

   Cook the sandwiches

   Heat a large nonstick skillet or griddle over medium-low to medium heat (about 325–350°F if using an infrared thermometer). Place 2 sandwiches in the pan without crowding. Cook for 3–4 minutes on the first side until the bread is golden brown and the cheese begins to melt. Reduce heat slightly if bread browns too quickly. Flip the sandwiches and cook another 3–4 minutes, pressing gently with a spatula, until the second side is golden and the cheese is fully melted. Total cook time per sandwich should be about 6–8 minutes. Repeat with the remaining sandwiches. If you prefer extra melted cheese, cover the pan with a lid for 1–2 minutes after flipping to trap heat.

4. 4

   Rest and finish

   Transfer cooked sandwiches to a cutting board and let rest for 1 minute (this helps the cheese set slightly). Slice each sandwich diagonally or in half as preferred. Sprinkle remaining 3/4 teaspoon black pepper over sandwiches to taste and serve immediately.