Hog Island Grilled Cheese

This sandwich is a favorite among San Franciscans. At Hog Island Oyster Bar, people line up for oysters as well as for this sandwich, the restaurant’s one concession to the fruits of the land. There, they use a northern California cheese called St. George, but because that’s not widely available I’ve substituted cheddar and Havarti, which together taste very similar to St. George. A word of caution: Keep plenty of napkins on hand for this! - from grilled cheese, please

• 2 tablespoons butter, at room temperature
• 8 sandwich-size slices pain au levain (or use sourdough bread)
• 4 ounces fromage blanc
• 4 ounces Gruyère cheese, coarsely grated (or use Comté or Swiss)
• 4 ounces cheddar cheese, coarsely grated
• 4 ounces Havarti cheese, coarsely grated

Method To assemble: Butter one side of each slice of bread. Place 4 slices, buttered side down, on your work surface. Spread the fromage blanc on each slice. Layer with the Gruyère, cheddar, and Havarti cheeses. You may need to use your hand to compress the cheese. Top with the remaining bread slices, buttered side up. For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 5 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 3 to 4 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You may need to peek inside to make sure.) Remove from the pan and let cool for 5 minutes. Cut in half and serve. For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer’s instructions. Makes 4 sandwiches —From Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes by Laura Werlin/Andrews McMeel Publishing click for book review and more recipes more sandwich recipes       more chef & cookbook brunch, lunch recipes

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