Gruyere Grilled Cheese on Challah

I am fortunate to live in an area where challah, that deliciously egg-filled and braided Jewish yeast bread, is readily available. Last fall, after securing a beautiful golden loaf at the cider mill (of all places), I practically stumbled upon the most heavenly way to use it. Scouring my kitchen for the makings of a meal, I came up with the loaf of challah, half of a block of gruyere cheese, and a tomato. It was all of the makings of a gorgeous grilled cheese sandwich! The sweetness of the challah and the gruyere nicely complement each other, while the slight salty, nuttiness of the cheese melds perfectly with the butter. The light and fluffy challah browns up nicely, and the gruyere melts easily, attaining that creamy consistency so critical to a good grilled cheese. I like to make two or three big sandwiches and then cut them up into fancy little bites. This sandwich is rich, so a little goes a long way.

Gruyere Grilled Cheese on Challah

3 oz. Gruyere

6 slices Challah

1 small tomato

1/2 T butter

Using a cheese slicer, section the gruyere into small slices and set aside. Cover both sides of each of the challah slices with the thinnest layer of butter possible. Place one layer of gruyere onto each of three slices of the buttered challah. Add a tomato slice (or two) to each, and top with another buttered challah slice. Heat a skillet or griddle to medium, then place the sandwiches on the skillet. When the first side is browned (2 or 3 minutes), flip the sandwiches and brown the other side. Keep flipping every couple of minutes until the cheese is melted. If the bread is getting too dark and the cheese has not melted, cover the sandwiches with the lid of a pan for a couple of minutes to coax it along. Remove the freshly grilled cheese and cut into bites. Serve while still hot.