2 slices Carrot Onion Bread from Flour Pot Bakery or Rosemary Bread from Upper Crust
2 ounces Thomasville Tomme or any aged cheese from Sweet Grass Dairy, very thinly sliced
2 teaspoons unsalted butter, softened
Heat heavy skillet over medium heat. Place cheese on bread, cover with second slice
and butter the outside of the sandwich. Cook until golden, flip and then weigh down sandwich
with another skillet while cooking remaining side. Serve hot with mustard for dipping.
The bread and cheese suggestions are from a recent lunch experience. I highly recommend
trying these combinations with soup or salad. Want a sweet sandwich? Try rustic
whole wheat with chevre and jam. It’s great grilled, but also fun to find in a brown bag lunch!