Grilled Cheese Sandwiches

When I was growing up our next door neighbor would make grilled cheese sandwiches for us. Gooy Grilled Cheese, she would call them. It was 2 slices of Wonderbread with several slabs of industrial cheese in between.
They were OK, but really never revisited grilled cheese sandwiches until about a year ago.

The key is good bread, good cheese and good butter.

I made these with Olive Bread from La Farine, a local bakery, but any sort of good bread would work I think.

Ingredients
2 slices of bread, cut thin, preferably Olive Bread
3 or 4 slices of good cheese (I prefer goat cheese, like Gruyere)
Lavender Butter
2 sage leaves (optional)
Dried Oregano (optional)
Dried Basil (optional)

Make sure the bread is cut thin. I find if the bread is too thick, it takes the cheese too long to melt.

Heat a cast iron skillet on medium heat.

Spread some of the lavender butter on the outer side of each slice of bread. Place one of the slices, butter side down, onto the cast iron skillet.

Add your sliced cheeses directly onto the slice of bread on the skillet.

If you want to make this a turkey or ham melt sandwich I recommend taking 2 or 3 slices of turkey or ham, and cooking them before hand with a little cheese on top.

Place the second piece of bread on top of the meat and cheese, butter side up.

Cover and cook for a few minutes, until the bread is crispy and a golden brown. Flip and cook the other side.

Cut and serve immediately!

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