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CALIFORNIA CHEESE CLUB GRILL




Source of Recipe


the web


Recipe Introduction


Yields 1 Large Sandwich



List of Ingredients




3 slices herb bread (approx. 1/2" slice/5-6" ovals)

2 teaspoons Dijon mustard

1 oz. California Cheddar cheese, sliced into two slices

1 oz. California Monterey Jack cheese, sliced into two slices

1 oz. California Pesto or Jalapeño Jack cheese, sliced into two slices

1 oz. black forest ham, thinly sliced

1/2 tomato, sliced

4 large basil leaves

1 tablespoon unsalted butter, melted


Recipe



Melt butter in small pan. Brush a little of the butter on both sides of
one slice of bread and press in a non-stick sauté pan over medium high
heat, turning once to grill both sides. (This will become the middle
layer of the sandwich.) Spread one teaspoon Dijon mustard on bottom
slice of bread (not grilled piece). Place one slice of Cheddar cheese on
top. Cover with sliced ham. Place one slice of plain Jack cheese on top
and cover with the grilled slice of bread. Place one slice of Cheddar
cheese on top of grilled slice. Top with basil leaves and tomato slices.
Cover tomatoes with two slices of Pesto Jack cheese, and one slice plain
Jack cheese. Spread one teaspoon Dijon on bottom of top slice and place
on sandwich. Brush remaining melted butter on bottom and top of sandwich
and fry over medium high heat until golden and cheeses are melted. Cut
in half and secure each half with a toothpick. Serve warm.