This savory recipe by Yellow House Cook, Yields 1 sandwich. Simply double, triple, quadruple, etc. to feed more people. When I make grilled cheese like this, I like to put the cheese on each piece of bread so that the tomato and artichokes are sandwiched in by the cheese. When the cheese melts, the tomato and artichoke will stay in place. Yum!
- 2 slices rye bread
- 1/2 tbs. butter, softened
- 1 tsp. mayonnaise
- 1/2 tsp. whole grain Dijon mustard
- 6 thin slices Havarti cheese
- 2 slices tomato
- 2 marinated artichoke hearts, sliced