This is one of my favorite comfort foods for when I am having a "gluten" craving. You know, those foods that make you warm, cared for, and human again when you feel sick. (Or when it is gross outside.)
Another bonus of this meal is that, although it is homemade, it is easy-peasy enough to whip up in between your exhausting law school classes or as late-night snack. (It also goes perfectly with some of that leftover Toss-in-the-pot Clam Chowder we made earlier in the week!)
And remember, high-quality ingredients make even the simplest foods a special treat!
You will need:
Approx. 2-3 Tablespoons of high-quality, salted, European-style butter (per sandwich)
Block-style Colby Jack Cheese
2 Tablespoons Mayo (per sandwich)
GF White sandwich bread, sliced thin (if you are using an off-the-shelf GF loaf, make sure you get a brand that holds up well. I used Ener-G foods Tapicoa Sandwich loaf today.)
1. Brown a pat of butter in a skillet on medium-high heat (not too hot, or you risk burning the butter) and add your bread.
2. Brown each slice of bread ON BOTH SIDES (this is the trick!), you may need to add more butter to the pan for when you flip your slices.
3. Once BOTH SIDES of each slice of bread are lightly browned, spread mayo on one side of each slice. Add slices of Colby Jack, covering with the other slice.
4. Brown both sides of the sandwich (you may need to add more butter to the pan - don't be stingy! Butter makes it better!), cooking until the Colby Jack is nice and melted.