This sandwich pairs nicely with fresh tomatoes if in season, or a salad of mixed greens with an orange vinaigrette and extra virgin olive oil. A pinot gris complements the sandwich without overwhelming the layers of flavor.
Makes 4 servings
Prepare four sandwiches by placing 1/4 inch-thick slices of Hopyard on a slice of bread. Grate a fine lemon zest over the cheese, a scant 1/4 tsp for each sandwich. Grate a light dusting of fresh nutmeg over the sandwiches. Top each sandwich with bread and then butter the top side of each sandwich.
Heat a large skillet over medium heat, melting 1 Tbsp butter. When pan is hot, place sandwiches in pan, butter side up.
Cook 3-4 minutes per side until gently browned and cheese is melted. Serve immediately for tastiest results.
Heat a large skillet over medium heat, melting 1 tbsp. butter. When pan is hot, place sandwiches in pan, butter side up.
Original recipe and image source: Rogue Creamery