Drunken Goat Cheese and Tomato Mini-Sandwiches

• Sixteen 1/2-inch-thick slices Pullman-style white bread, crusts removed
• 6 tablespoons butter, softened
• 8 ounces drunken goat cheese or other aged cheese, grated
• Sun-dried-tomato mayonnaise (recipe follows)
• 1 cup mayonnaise
• 1/4 cup sun-dried tomatoes packed in oil, drained
• 1 clove garlic, smashed and peeled
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• Dash of hot sauce, preferably Tabasco
• (makes about 1 1/4 cups)

1. Heat a large skillet or a griddle over medium-low heat.
2. Place eight slices of bread on your work surface.
3. Spread butter on one side of each slice of bread.
4. Divide the cheese between the eight slices of bread.
5. Spread the sun-dried mayo on the remaining eight slices of bread, and place on top of cheese slices, mayonnaise side down.
6. Butter the top side of each sandwich.
7. Cook the sandwiches, in batches, until the bread begins to turn golden brown and the cheese is starting to melt, about 5 minutes.
8. Turn the sandwiches over with a spatula, and cook the other side, another 3 or 4 minutes more.
9. Remove the sandwiches from the pan, slice each into four triangles, and serve.
10. Process the mayonnaise, sun-dried tomatoes, garlic, lemon juice, salt, pepper, and hot sauce in a food processor until smooth.

white bread, butter, goat cheese, tomato mayonnaise, mayonnaise, tomatoes, clove garlic, freshly squeezed lemon juice, kosher salt, hot sauce

Taken from www.epicurious.com/recipes/food/views/drunken-goat-cheese-and-tomato-mini-sandwiches-384003 (may not work)