© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Becky Mossbrugger, Cuisine at Home, August 2005
1 cup Gorgonzola, crumbled (4 ounce), room temperature
6 tablespoons butter, room temperature
8 slices crusty Italian or other hearty bread
2 large tomatoes, cut into 8 slices, ¼-inch thick
16 large basil leaves
Combine cheese and 2 tablespoons butter.
Spread plain butter on 1 side of each slice of bread. With buttered side down, divide the Gorgonzola butter evenly between 4 slices; spread evenly. Layer tomato and basil on cheese, then top with remaining bread slices, buttered side up.
Heat a nonstick griddle or skillet over medium for 2 minutes. Plase the sandwiches on the griddle and cook for 2-3 minutes, or until the undersides are golden and the cheese has begun to melt. Turn the sandwich and press firmly with the spatula. Cook 2-3 minutes more, or until the bread is golden and the cheese is heated through. Turn once more, press with the spatula, and cook for 30 seconds. Remove from the griddle and let stand for 3 minutes to make cutting easier.