Makes 4 sandwiches
2 whole heads of garlic
olive oil for drizzling
6 tablespoons unsalted butter
2 tablespoons grated Point Reyes Gouda
1 tablespoon chopped fresh parsley
kosher salt
4 slices sourdough bread
8 ounces grated Point Reyes TomaProvence
Preheat the oven to 350 F.
To roast the garlic, slice off the top portion of the garlic head to reveal the cloves. Peel any excess garlic skin off the bulb. Pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the bulbs are soft when squeezed and cloves are caramel brown in color.
Once the garlic is cool enough to handle, squeeze the cloves out into a small bowl. Add the softened butter, shredded Gouda, parsley and a pinch of salt. Stir, mashing up the roasted garlic, until combined.
Spread the outsides of the bread with the garlic butter then place the bread, buttered-side-down, on a clean work surface. Distribute the shredded TomaProvence evenly between 4 slices of bread, then top with remaining bread slices to close sandwiches.
Heat a large skillet or griddle over medium-low heat. Add sandwiches to the pan (working in batches, if necessary).
Cook over low to medium-low heat, flipping sandwiches every couple of minutes to monitor cooking. Continue cooking until bread is evenly toasted and cheese is melted.
Remove from pan and serve.
