10 minutes
A classic grilled cheese sandwich with the nutty flavor of Comte cheese and a tangy cornichon spread, served between golden, buttery slices of whole grain bread.
Whole Grain Mustard
tablespoons
tablespoons
Cornichons, finely chopped
tablespoons
Whole Grain Bread
slices
Comté Cheese, sliced
0 lb
tablespoons
1. Prepare the Cornichon Spread
In a small bowl, whisk together the whole grain mustard, mayonnaise, and finely chopped cornichons. Ensure the mixture is well combined.
2. Spread on Bread and Add Cheese
Generously cover one side of each slice of bread with the mustard-mayo-cornichon mixture. Layer the sliced Comte cheese on two of the slices, then top with the remaining bread slices, spread-side down.
3. Cook the Sandwiches
Melt the unsalted butter in a skillet over moderate heat. Place the sandwiches in the skillet, cook for 1-2 minutes on each side until golden brown, pressing down gently with a spatula.
4. Melt the Cheese
Reduce the heat to low and cover the skillet with a lid. Cook for about 2 more minutes until the cheese is completely melted.
5. Serve Hot
Remove the sandwiches from the skillet once the cheese is melted and serve them hot.
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