For this sandwich, I use semolina–golden raisin bread from Amy’s Bread in New York City. It’s sweet from the raisins and aromatic from the fennel seeds and just works surprisingly well with nutty Gruyère and fontina cheeses. If you can’t find it in your town, you can use plain semolina or a high-quality white bread. And to put another spin on the classic grilled cheese and tomato soup, I recommend serving it with a bowl of Smooth Chilled Tomato Soup and a side of Bread and Butter Pickles.
In a medium bowl, combine both cheeses. Butter
Preheat a large nonstick sauté pan over medium heat for 2 minutes. Cooking one or two sandwiches at a time, put them in the pan, butter-side down, and cook until the bottom is golden brown, about 3 minutes. Just before turning, spread
Lift up the top slice, add
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