Servings: Serves 4
- 2 Tbsp. unsalted butter , room temperature
- 6 slices sourdough bread
- 4 1/2 tsp. Dijon mustard
- 4 ounces extra-sharp cheddar cheese , thinly sliced
- 1/4 cup drained oil-packed julienned sun-dried tomatoes or 2 cups (about 1 ounce) loosely packed arugula
- 24 thin slices (about 5 ounces) bresaola or 3 to 4 ounces Italian dry salami
Spread the butter on one side of each slice of bread, dividing it evenly. Place 3 slices, buttered side down, on a work surface and spread the unbuttered side with the mustard, dividing it evenly. Top with the cheese, sun-dried tomatoes or arugula, and bresaola, dividing them evenly. Top with the remaining bread, buttered side up.
Heat a large nonstick skillet over medium-low heat. Add the sandwiches, cover, and cook, in batches if necessary, until golden brown and the cheese is melted, 3 to 5 minutes per side. (You can also cook the sandwiches on a panini grill for 3 to 5 minutes.)
Cut the sandwiches into quarters and serve hot.
Food and wine tip: Sharp Cheddar has a great affinity to Cabernet Sauvignon—as do blue cheeses, aged cheeses, Parmesan, and sometimes stinky cheeses.