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Every weekday, we cook an old-fashioned midday dinner for our farm and cheesehouse staff. Paninis are an upscale take on grilled cheese -- great both for lunch at home and feeding a crowd!

  • 4 slices bread

  • 4 ounces Grayson

  • mayonnaise

(per two paninis)

Heat pan or griddle over medium heat. If you have a panini press, place it in the pan to warm up also; if you don't have a press, you can use a slightly smaller pan. Very lightly brush one side of each slice of bread with mayonnaise. Once pan is hot, remove the press and place first piece of bread, mayonnaise side down, in the pan. Add half the cheese and the second piece of bread, again with the mayonnaise side facing out. Repeat with second panini. Place press on top of paninis and cook until cheese is partially melted and bread is light golden brown, 3-4 minutes. Flip panini and grill on other side until cheese is fully melted and bread is brown, 2-3 minutes. Serve with Lusty Monk mustard or a sweet jam.


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