Grilled Pumpernickel and Gouda Sandwich

• 3 tablespoons whole grain mustard
• 3 tablespoons mild Dijon mustard
• 2 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 small garlic clove, minced
• red wine vinegar (a few drops or to taste) or white wine vinegar (a few drops or to taste)
• 8 slices soft dark pumpernickel bread
• 8 ounces aged gouda cheese, sliced
• soft butter (or olive oil)

1. To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
2. To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
3. Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
4. Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
5. Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.

whole grain mustard, mustard, flat leaf parsley, tarragon, garlic, red wine vinegar, bread, gouda cheese, butter

Taken from www.food.com/recipe/grilled-pumpernickel-and-gouda-sandwich-205356 (may not work)