This grown up version combines deli gouda, as well as Tillamook provolone and cheddar cheeses. I've grated them and mixed in some chopped chives and an orange pepper for sweetness and a little crunch. You'll notice the grainy bread, too. You can't go wrong with Dave's Killer Bread for flavor and texture.
Now, I wouldn't exactly call this health food, but it's all organic, mostly local, and full of fiber and flavor. Best of all, I found out that my George Foreman grill makes a pretty decent panini press in a pinch!
Serve it with apple slices because, well, what goes better with cheese?
Time: 20 minutes
Yield: Serves 2
2 tbsp grated gouda cheese
2 tbsp grated cheddar cheese
2 slices provolone cheese
2 tbsp chives, chopped
1 orange pepper, sliced
Butter, enough to spread on the bread
4 slices of whole grain bread
Pre-heat the grill. If you choose to use a frying pan, don't turn it on until you're ready to use it.
Grate the gouda and cheddar cheeses into a small bowl.
Add chopped chives.
Wash and thoroughly dry the pepper. Slice it into long strips.
Spread butter on one side of each slice of bread and remember that you will fill the side without the butter.
Put the provolone on the un-buttered side of the bread, add half of the cheeses and chives mixture then the half of the pepper. Top each sandwich with the second slice of bread (butter side out).
Lay the sandwich into the grill and close the lid. Check after 5 minutes. The cheese should be melted and the bread should have grill marks. If you're using a frying pan, use a medium high heat and check it after 2 minutes. Turn the sandwich over and adjust the heat or cooking time as needed.