The Crowd Pleasers Recipe

Assemble and cook

Grate or thinly slice the cheddar. Slice the tomato into 1/4" rounds; sprinkle with 1/8 tsp salt and a pinch of pepper. Spread 1 tsp mayonnaise on the inside of two slices of sourdough (optional for extra moisture). Layer 1/4 cup cheddar on one slice, top with tomato slices, then another 1/4 cup cheddar. Close sandwich. Heat a nonstick skillet or griddle over medium-low heat. Butter the outside of both bread slices (about 1/2 tbs per sandwich). Place sandwich in skillet, pressing gently with a spatula. Cook 3–4 minutes per side until golden brown and cheese is melted. Repeat for remaining sandwiches.

Assemble and cook

Trim rind from brie if preferred and slice thinly. Spread about 2 tbs fig jam over one slice of country bread, top with 2 oz brie (per sandwich). Close with second slice. Butter outsides lightly (about 1/2 tbs per sandwich) or brush skillet with oil. Cook over medium heat 3–4 minutes per side until bread is golden and brie is gooey. Keep lower heat when cheese is melting to avoid burning the bread.

Assemble and cook

Spread about 1 tbs basil pesto on the inside of each ciabatta slice. Layer 3 oz fresh mozzarella per sandwich. Close and butter outside of bread (1/2 tbs per sandwich). Cook in a preheated skillet over medium-low heat 3–5 minutes per side until mozzarella is melted and bread is crisp. If mozzarella is slow to melt, cover skillet with a lid for 1–2 minutes to trap heat.

Assemble and cook

Spread 1 tsp Dijon mustard on the inside of one slice of bread. Layer 3 oz Swiss and 3 oz ham per sandwich. Close and butter the outsides (about 1/2 tbs per sandwich). Cook over medium heat 3–4 minutes per side until bread is golden and cheese is melted. Press gently while cooking to compact filling and encourage even melting.

Select four add-ons from the list. Prepare each as follows so everything is ready to serve with the sandwiches:

Tomato Soup

Warm 2 quarts of tomato soup on the stove over medium heat, stirring occasionally, until steaming. Keep on low heat and ladle into bowls when ready to serve.

Mixed Greens Salad

Toss 1.5 cups mixed greens with dressing on the side to serve family-style. Add flaky sea salt to taste.

Sweet Potato Fries

If using frozen or prepped fries, bake or fry according to package or recipe instructions until crisp. Season with salt and serve hot.

Pickles / Pickled Vegetables

Arrange pickles or pickled vegetables in a small bowl for a tangy counterpoint to the sandwiches.

Kettle Chips

Place chips in bowls or small bags for easy portioning.

Fruit Salad

Combine seasonal fruit, toss gently, and chill until serving.

Extra Condiments

Place ketchup, hot honey, and aioli in small bowls or squeeze bottles for self-service.

Keep cooked sandwiches warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet while finishing remaining batches. Slice sandwiches on the diagonal for easy serving. Garnish pesto sandwiches with fresh basil leaves and sprinkle flaky sea salt on tomato & cheddar sandwiches if desired. Plate sandwiches with chosen add-ons, provide extra napkins and cutting boards for guests, and serve immediately.