Grilled Pumpernickel and Gouda Sandwich

1. 1

   To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.

2. 2

   To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.

3. 3

   Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.

4. 4

   Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.

5. 5

   Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.

* Per serving · 4 servings · Values may vary.