Toasted Tomato-Basil Sandwich

• 1/4 cup Basic Mayonnaise (page 234) or any all-natural mayonnaise
• 1 1/2 tablespoons whole-grain mustard
• 2 dashes Tabasco or other hot sauce
• 8 slices hearty artisanal white bread
• 4 ounces semihard cheese (page 23), cut into 8 thin slices
• 2 tomatoes, sliced 1/4-inch thick
• 12 fresh basil leaves
• 2 ounces semisoft cheese (page 23), cut into 8 thin slices

1. In a small bowl, whisk together the mayonnaise, mustard, and Tabasco sauce until fully combined.
2. To assemble the sandwiches, spread half of the mayonnaise mixture on 4 slices of bread.
3. Layer 2 slices semihard cheese, 2 slices tomato, 3 basil leaves, and 2 slices semisoft cheese on top of each piece of bread.
4. Spread the remaining 4 slices bread and place them, mayonnaise side down, on top of the cheese slices.
5. Heat a large skillet over medium heat and put the sandwiches in the pan.
6. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side.
7. Serve warm.
8. The spread will keep in an airtight container in the refrigerator for up to 3 days.
9. (If you are using store-bought mayonnaise, the spread can be stored for up to 1 month.)

mayonnaise, wholegrain mustard, hot sauce, hearty, semihard cheese, tomatoes, basil, semisoft cheese

Taken from www.epicurious.com/recipes/food/views/toasted-tomato-basil-sandwich-387719 (may not work)