Yield: 6 servings
Measure | Ingredient |
---|---|
12 \N | 1/2-inch-thick bread slices (such as egg bread) |
12 ounces | Soft fresh goat cheese (such as Montrachet), crumbled |
4 tablespoons | Unsalted butter |
Arrange 6 bread slices on work surface. Sprinkle cheese over bread.
Season generously with pepper. Top with remaining bread slices; press firmly to adhere. (Can be made 8 hours ahead. Cover and chill) Melt 2 T butter in each of 2 large skillets over medium-high heat. Add sandwiches and cook until golden brown, about 2 minutes. Turn sandwiches, cover and cook until bottoms are golden brown and cheese melts, about 2 minutes. Transfer sandwiches to cutting board. Cut each sandwich diagonally into quarters. Arrange 4 quarters on each plate and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>