4 slices of country white bread (or your favorite sliced bread)
2 tbsp. unsalted butter, softened
6 oz. of gouda and/or gruyere cheese, sliced
4 – The Chef’s Press, 8 oz.
Griddle or large non-stick pan (big enough to fit 2 sandwiches)
Heat your pan or griddle to medium high (350 degrees).
Brush one side of the 4 slices of bread with butter using the pastry brush. Be sure to brush the butter all the way to the edges of the bread.
Place 2 slices of bread on the griddle/pan, divide the cheese between the slices of bread.
Top with the remaining 2 slices of bread. Place 2 of the 8 oz. presses on each sandwich.
Cook for 2 minutes, and check the progress (when using The Chef’s Press, you will want to check more often, due to the effect of the press).
Remove the presses, turn the sandwiches over, replace the presses, and cook for an additional 2 minutes.
Remove the presses, turn one last time and cook for 30 seconds without the presses. This will crisp the sandwich nicely.
Cut into 4 pieces and serve on a warm plate.