Grown-up Grilled Cheese

I posted this recipe on my other blog a while back, but it went so well with my fried broccoli that I had to share:

I had this grilled cheese through hotel room service at a Hilton a few years back and made up my own recipe for it.  Though it's not as quick as slapping a slice of American cheese between two pieces of Wonder bread, it's really easy and sooooo delicious!

All ingredients should be fresh for best taste.  If you live in Texas, you can get all of it fresh at H.E.B.

* Mozzarella cheese (sliced or sliceable - it comes in little balls sometimes, or shredded - don't get either of those)

* Provolone cheese

* Asiago cheese, shredded

* Romano cheese, shredded

* Butter or margarine

* Sourdough bread, sliced for sandwiches

Heat skillet or griddle on medium-medium high heat.  Pair two slices of bread for each sandwich.  Butter the outsides of the bread and then sprinkle lightly with Asiago cheese.  Asiago has a very strong taste, so don't go too heavy with it.  Using the back side of a fork, lightly press the Asiago into the buttered bread to keep it from falling off.  Open your sandwiches, with the buttered sides down.  Cover one piece of bread with slices of mozzarella.  Layer it on thickly - if slicing it yourself, use about 1/4 inch slices; if you are using pre-sliced cheese, you may need a few layers.  Add a few thin slices of provolone on top of the mozzarella.  Sprinkle Romano on top - again this cheese has a strong flavor, so make sure to use a thin layer.  Finish your sandwich with your naked piece of bread, making sure to keep the buttered side out.  Place your sandwich in your skillet or on your griddle and press firmly (but don't smash it!) with the back side of a spatula.  Cook a few minutes, or until the cheese in the middle starts to melt and the outside turns golden brown.  Flip and repeat on other side of sandwich.  Remove from heat source, and cut in half.  Serve immediately.  Goes great with tomato soup, french fries, chips, or fresh veggies.