12 sl Bread (such as egg bread);
- 1/2" thick
12 oz Soft fresh goat cheese
- (such as Montrachet);
- crumbled
4 tb Unsalted butter
Arrange 6 bread slices on work surface. Sprinkle cheese over bread.
Season generously with pepper. Top with remaining bread slices; press
firmly to adhere. (Can be made 8 hours ahead. Cover and chill)
Melt 2 tb butter in each of 2 large skillets over medium-high heat. Add
sandwiches and cook until golden brown, about 2 minutes. Turn
sandwiches, cover and cook until bottoms are golden brown and cheese
melts, about 2 minutes. Transfer sandwiches to cutting board. Cut
each sandwich diagonally into quarters. Arrange 4 quarters on each
plate and serve.
