2 slices fresh sourdough or good sandwich bread (about 1⁄2-inch thick)
4 to 5 teaspoons cream cheese, softened and divided
Dijon-style mustard, to taste
1⁄3 cup loosely packed shredded extra sharp cheddar cheese
2 to 3 very thin slices of ripe tomato (optional)
1⁄3 cup loosely packed shredded Havarti cheese
1 tablespoon butter, softened
- Smear one slice of bread with half of the cream cheese and mustard, to taste. Cover with the cheddar cheese. Lay on two or three slices of tomato, if using. Cover with Havarti cheese. Smear the other slice of bread with the remaining cream cheese and more mustard, if desired, and place it, cream cheese side down, on the Havarti cheese.
- Heat a heavy, preferably cast iron, skillet over medium heat. Spread the butter on the dry side of each of the bread slices.
- Place the sandwich in the skillet and cook for 2 to 21⁄2 minutes on each side, or until golden brown all over and the cheese starts to ooze. If desired, after cooking for 1 minute, cover the skillet; this helps to melt the cheese. (Do not cover completely, or moisture will form and the bread will soften.)