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1
In a small bowl mix butter and Dijon mustard until combined and smooth.
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2
Divide into fourths.
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3
Lay slices of bread out on your work surface.
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4
Butter top side of each slice with 1/4 of the butter mixture.
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5
Prep your cheeses for quick sandwich assembly.
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6
Make two stacks, one slice of each cheese per stack, with american in the middle of each stack.
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7
Because american melts the easiest of the three putting it in the middle helps blend and bind all the cheeses while cooking.
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8
Heat a nonstick skillet over medium low heat for a couple minutes.
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9
Working one sandwich at a time, place first slice of bread butter side down in skillet.
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10
Place stack of cheeses on top, pepper jack on bottom so it is closest to the heat first.
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11
This is because it is the slowest of the three to melt.
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12
Then place second slice of bread on top of cheeses, butter side up.
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13
Place a lid on your skillet for 1 minute.
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14
Remove lid, cook 1 minute more.
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15
Lift corner of bread with a spatula to see how toasted it is.
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16
You want a golden brown color.
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17
On my stove this usually takes 2-4 minutes, including time with lid on.
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18
When golden brown carefully flip sandwich with spatula.
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19
Press down top gently with back of spatula to squish the halves together.
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20
Cook another 2-4 minutes or until golden brown on second side.
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21
Flip top side back down for a quick reheat (only about 20 seconds).
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22
Transfer to plate, let rest for 2 minutes for cheeses to set a little.
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23
Repeat cooking steps for second sandwich.
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24
Once rested cut on the diagonal to display all that ooey gooey awesomeness, serve with a soup that begs you to dip something in it and enjoy.
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25
;)
