Sun-Dried Tomato Grilled Cheese
Rich and tangy, three types of cheese, and a Mediterranean touch.
Ingredients
- ½ tbsp Dijon mustard
- 1 tsp capers
- 2 cloves roasted garlic
- 2 slices sourdough bread
- 1 tbsp mayo
- 1 tbsp softened butter, more if needed
- 2 slices cheddar cheese
- 5 sun-dried tomatoes
- 2 slices Gruyère cheese
- 2 tbsp parmesan, grated
- Black pepper, to taste
Instructions
- In a small bowl, combine the mustard, capers, and roasted garlic. Use a fork to mash the capers and garlic into a rough paste.
- Spread the mustard mixture over one slice of bread. Spread the mayo over the outside of both slices of bread.
- Heat the butter in nonstick skillet over medium heat. Add more if needed.
- Once the butter has melted, place the mustard-coated slice of bread in the skillet, buttered side down. Layer the cheddar, sun-dried tomatoes, Gruyère, and Parmesan on top. Season with black pepper.
- Top with the second slice of bread and cook until the underside is golden brown, about 3-4 minutes.
- Carefully flip the sandwich and add the remaining butter to the skillet. Gently press down on the sandwich to encourage even browning and help the cheese melt.
- Cook until the second side is golden brown and the cheese is fully melted, another 3-4 minutes. Slice in half, if desired, and serve.