- ½ pound (2 sticks) salted butter, melted
- Truffle oil or chile oil (optional)
- 20 slices bread, preferably potato bread
- One 12-ounce package 4-cheese blend, preferably grated Asiago, Parmigiano-Reggiano, fontina and provolone
- 3 cups fresh baby spinach or arugula leaves
Add a few drops of truffle oil or chile oil to the melted butter, if you want to be fancy.
Place a piece of wax paper on each of 2 baking sheets. Spread out 10 pieces of bread on each baking sheet. Using a pastry brush, brush each piece with butter and turn it over, or if you don't have a pastry brush, just drizzle with butter. Sprinkle two tablespoons cheese on each bread slice and cover with spinach or arugula.
Place the other piece of bread on top and butter the top of the bread completely.
You can cook the sandwiches in a large frying pan or on a griddle. Spray a frying pan with olive oil spray and bring to medium-high heat. Place 4–5 sandwiches in the pan and let them brown for 2–3 minutes. Flip them over and cook for 2–3 minutes, or until brown. I press a weight on the top of the sandwiches to get them crispy, but you can use a spatula to hold each one down.
To serve, cut off the crusts, then cut each sandwich into 6 bite-size pieces. Serve warm.