The secret to this sandwich is to make a cheese sauce first, not just putting sliced cheese between bread.

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Serves 4

2 tablespoons butter

2 tablespoons flour

1 1⁄2 cups milk

1 cup American cheese, grated

1 cup aged cheddar, grated

4 tablespoons Parmesan, grated

1 cup Gruyère, grated

2 tablespoons pesto

1 tablespoon butter

2 oz button mushrooms, cleaned

8 thick slices crusty white bread

melted butter, for brushing

  1. Melt 1 tablespoon of butter in a saucepan.
  2. Add flour and stir well.
  3. Add milk, little by little, while stirring the mixture together.
  4. Add all the cheese and stir until melted.
  5. Add pesto and stir well.
  6. Melt 1 tablespoon of butter in a pan and sauté the mushrooms until golden.
  7. Take a piece of bread, add a good amount of sauce, and place another piece of bread on top.
  8. Brush each side with melted butter.
  9. Fry in a pan until golden on each side.
  10. Serve with the mushrooms.

TIP:

Photography by Susanna Blavarg

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