IngredientsFor the garlic nutmeg butter:
- 1 pound butter
- 5 cloves garlic, finely chopped
- Half a nutmeg, grated
- Pinch of salt
- 4 slices Scharfer Max cheese
- 4 slices Emmenthaler cheese
- 8 slices Gruyère
- 8 slices rye bread
- 2 cups Italian and Greek Pepperoncini peppers
- 1 cup cornichon pickles
- 1 small shallot, chopped
- 1 tsp. red chili flakes
- 1 Tbsp. crisp white wine
- Salt and pepper to taste
Preheat oven to 350°.
Make garlic nutmeg butter: Mix together all ingredients in food processor.
Make pickled pepper relish: Place all ingredients in a food processor and pulse together until they are the texture you’d like.
Spread garlic nutmeg butter liberally on both sides of the bread. Fill each sandwich with 1 slice of Scharfer Max, 1 slice of Emmenthaler and 2 slices of Gruyère.
Griddle sandwiches on a cast iron skillet until both sides of the bread are golden brown.
Place sandwiches on a baking sheet in the oven for 5 to 7 minutes or until cheese is nice and gooey.
Serve relish on the side.
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