Say Cheese!

     In honor of Grilled Cheese Month, all this week I will be featuring a creative recipe for the gooey sandwich we all loved growing up.  Except our mothers probably didn't make anything as exotic as these.  

     Today's recipe comes from Dave Danhi, the self described "Big Cheese" and founder of The Grilled Cheese Truck based in Los Angeles.

Brie, Peach, & Smoked Pork Grilled Cheese

4 1/2 inch-thick slices black peppercorn or multigrain sandwich bread

1 1/2 Tbs. peach preserves

6 oz. ripe brie, slice into eight 1/4 inch slices

2 oz thinly sliced smoked pork loin or turkey breast

1/2 tsp chopped fresh thyme

1 Tbs. unsalted butter, softened

1 Tbs. mayonnaise

Spread one side of two slices of bread with the peach preserves.  Lay two slices of the brie over the preserves with space in between.  Top the cheese with the pork loin and sprinkle with the thyme.  Top with the rest of the cheese and the remaining slices of bread to make two sandwiches.

Heat a griddle or 12-inch heavy-duty skillet over medium-low heat.

Mix the butter and the mayonnaise in a small bowl.  Spread one side of the sandwiches with half of the mixture and invert into the pan.  Spread the other side of the sandwiches with the remaining butter mixture.

Cook until golden brown on one side, adjusting the heat as necessary, about 3 minutes.  Flip and cook, pressing lightly on the sandwiches with a spatula, until the cheese is melted and the other side is nicely browned, another 2 to 3 minutes.  Slice in half and serve.