The Sensitive Kitchen

Saturday, October 11, 2008

Grilled Three-Cheese Sandwiches

Great with the tomato soup below.

4" hunk pain au levain
2 ounces brie, thinly sliced
1 1/2 ounces provolone, thinly sliced
1 1/2 ounces aged cheddar, thinly sliced
1 Tbsp roasted garlic olive oil

Preheat panini press or heavy skillet. Cut pain au levain into 6 thin slices. Assemble sandwiches by layering cheeses between slices of bread. Brush each outside of sandwich with oil. Grill until cheese is melted and bread is browned. Cut in half; serve.


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