Grilled Cheese (5 Cheeses)

Definitely not the plastic cheese I remember having as a kid, this one is for grown-ups. The combination of 5 different cheeses add an unexpected depth of flavours that is most craveable. Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavour of butter one expects on a grilled cheese sandwich.

6 Tbsp. butter, softened, divided
8 slices sourdough bread
3 Tbsp. mayonnaise
black pepper, freshly cracked
3 Tbsp. Manchego or Parmesan cheese, finely shredded
⅛ tsp. onion powder
½ cup sharp white cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup Gruyère cheese, shredded
4 oz Brie cheese, rind removed and sliced

Spread 3 Tbsp. butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, pepper, Manchego cheese, onion powder and remaining 3 Tbsp. butter. In another bowl, combine cheddar, Monterey Jack and Gruyère.

To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side.

Using a serrated knife, slice the sandwiches in half and serve immediately.

Makes 4 servings.