| | Directions | | Place half of the cheese on 4 slices of the bread. Top with onions and tomato and then the remaining cheese and bread. Spread 1 tsp butter over each top slice of bread. Place sandwiches, butter side down, in large skillet or on griddle. Spread remaining butter on top slices of bread. Cook, uncovered, over medium heat about 5 minutes or until bottoms are golden brown. Turn and cook 2-3 minutes on other side until bottoms are golden brown and cheese is melted. (These make great appetizers or snacks, cut sandwiches in quarters diagonally. They also make a great quick dinner. Try serving with a hot bowl of tomato soup.) |
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| Ingredients | | - |  | 1/2 pound thinly sliced cheddar, colby-jack, Monterey jack, or provolone cheese |
| - | | 8 slices Italian sourdough, white or whole wheat bred |
| - | | 2 green onions, sliced (1/4 cup) (medium) |
| - | | 1 tomato, seeded and chopped (3/4 cup) (medium) |
| - | | 8 teaspoons butter, softened |
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