Miso TomaRashi Grilled Cheese Sandwiches
Makes 4 sandwiches
6 tablespoons butter, softened
1 tablespoon white miso
1 clove garlic, minced
½ cup chopped fresh parsley and cilantro
1 tablespoon togarashi
1 serrano pepper, seeded and finely chopped
1 ½ cup shredded Point Reyes Aged Gouda
1 ½ cup shredded Point Reyes TomaRashi
8 approximately ¼-inch slices Rize Up Hella Black bread
In a small bowl, combine the butter, miso, garlic, herbs and togarashi. Set aside.
In a medium bowl, combine serrano pepper, Gouda and TomaRashi.
Spread the outside of each piece of bread with miso butter mixture, and set the slices buttered-side-down on a clean work surface. Divide cheese mixture evenly between bread slices then top with remaining bread, making sure the buttered side of each piece is on the outside of sandwiches.
Heat a large skillet over medium heat. Place the sandwiches in the skillet and cook until each side is golden and cheese is melted, about 3-5 minutes per side. Adjust heat down if garlic begins to brown too quickly.