- 1 ¼ cups grated Cheddar cheese
- ½ cup grated Monterrey Jack cheese
- 8 slices white sandwich bread
- 4 tablespoons Kinloch Plantation Pecan Oil
Combine the cheeses in a bowl. Brush the top side of each
bread slice with the pecan oil. Flip four slices over and spread equal
amounts of the cheese on each. Cover with the remaining bread slices
(oiled side up) and press gently but firmly to lightly compact the cheese.
Heat a large non-stick skillet over medium-low heat for 1
2 sandwiches in the pan and press lightly with a large metal spatula. Cook
until the bread is golden brown, about 3 minutes. Flip the sandwiches and
press again with a spatula. Cook for 2 to 3 minutes longer. Repeat
with the remaining sandwiches. Serve warm.
Makes 4 servings