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.

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.

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.