Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich

Ingredients

• 6 tablespoons butter, softened, divided
• 8 slices sourdough bread
• 1/2 cup shredded sharp white cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Gruyere cheese
• 3 tablespoons mayonnaise
• 3 tablespoons finely shredded Manchego or Parmesan cheese
• 1/8 teaspoon onion powder
• 4 ounces Brie cheese, rind removed, sliced
• Oven-Roasted Tomatoes
• Crispy Fried Onion Rings
• Easy Glazed Bacon

Directions

1. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
2. To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.