8 slices Sourdough bread
1/2 cup grated swiss gruyere
1/2 cup grated aged cheddar.
1/2 cup smoked mozzarella.
2 tablespoons grain mustard
2 tablespoons crème fraiche
Fresh thyme leaves
Fresh sages leaves.
Salt and pepper
Butter the outside of each slice of bread.
On one half spread a teaspoon of grain mustard and top with cheeses.
Season with salt and pepper. Sprinkle with thyme leaves.
Spread other half of bread with crème fraiche and close the sandwich.
Warm 2 tablespoons of olive oil in a large skillet over medium heat.
When skillet is hot add toasties and cook until golden on each side.
During the last few minutes of cooking add 1 tablespoon of butter and sage leaves.
When golden and crispy, remove from skillet and serve with crisp sage leaves.
NOTE: Medium to Heavy Cooking - IsoDrive ST or SP