This basic recipe is made extra delicious and flavorful with the addition of herb butter on the outside of the bread. This creates a gorgeous brown crust while bumping up the herb flavor in the TomaProvence. On the farm, we serve this with a seasonal soup – tomato, potato, or winter squash – for dunking, of course.
Makes 4 sandwiches
2 tablespoons minced fresh herbs (thyme, parsley, rosemary & sage all work well)
4 tablespoons butter, softened
Salt & Pepper
8 slices sourdough bread
16 ounces Point Reyes TomaProvence, shaved or grated
In a small bowl, mix fresh herbs and softened butter. Add a pinch of salt & pepper and stir again to combine.
Spread butter on one side of each bread slice and place buttered-side-down on work surface. Top each bread slice with equal amounts of TomaProvence. Top each with remaining 4 bread slices, buttered-side-up.
Heat a skillet over medium heat. Add sandwiches to pan. Gently press sandwiches with spatula as they cook and flip frequently to monitor cooking. Cook 2-4 minutes on each side or until cheese melts and bread is toasted.
