
Ingredients
- ½ cup hazelnuts, toasted
- 1 ½ teaspoons vegetable oil
- 2 tablespoons butter, room temperature
- 8 slices sourdough bread
- 170g shredded Gruyère
- 170g Gorgonzola Dolce
- 4 teaspoons honey
Method
- Put the hazelnuts in a food processor’s bowl and process hazelnuts until they are coarsely chopped.
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Add the oil and continue processing until the mixture thickens, similar to peanut butter.
- Spread butter on one side of each slice of bread.
- Place 4 slices of bread, buttered side down, on your work surface.
- Spread the hazelnut butter on the bread.
- Distribute the Gruyere over the hazelnut butter.
- Scatter the Gorgonzola Dolce over the Gruyère and drizzle with honey.
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Top with remaining bread slices, butter side up.
- Heat a large non-stick frying pan over medium heat for 2 minutes.
- Put the sandwiches into the pan, cover and cook for 2 to 3 minutes, or until the undersides are well browned.
- Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly.
- Cover and cook for an extra 2 to 3 minutes, until the undersides are golden brown.
- Remove the cover, turn the sandwiches once more.
- Press firmly with spatula once again.
- Cook for one minute, until the cheese is completely melted.
- Remove from the pan and let cool for 5 minutes.
- Cut in half and serve.