Who doesn't love these? Use truffle oil and fancy cheeses to make them seem gourmet.
1/2 pound (2 sticks) salted butter, melted
20 slices potato bread (or other bread if you don't have potato bread)
One 12-oz. package 4-cheese blend or grated Asiago, Parmesan, Fontina and Provolone
3 cups fresh baby spinach or arugula leaves
Truffle oil or chili oil (optional)
Add a few drops of truffle oil or chili oil to the melted butter if you want to be fancy.
Place a piece of wax paper on each of 2 baking sheets. Spread out 10 pieces of bread on each baking sheet. Using a pastry brush, brush each piece with butter and turn it over, or if you don't have a pastry brush, just drizzle with butter.
Sprinkle two tablespoons cheese on each bread slice and cover with spinach or arugula.
Place the other piece of bread on top and butter the top of the bread completely.
You can cook the sandwiches in a large frying pan or on a griddle. Spray a frying pan with olive oil spray and bring to medium-high heat. Place four five sandwiches in the pan and let them brown for two to three minutes. Flip them over and cook for two to three minutes, or until brown. (I press a weight on the top of the sandwiches to get them crispy, but you can use a spatula to hold each one down.)
To serve, cut off the crusts, then cut each sandwich into 6 bite-size pieces. Serve warm.
You can make these before your party and store.
After you cut off the crusts, place the pieces in a freezer bag, separating the layers with wax paper.
To reheat frozen sandwiches, place them on a baking sheet and bake them in a 375 degree oven for 10 minutes. They will keep for up to one month in the freezer.