2 slices Country Miche (or any crusty artisan bread, sourdough is best.)
2 oz. aged white cheddar
2oz. Bellwether Farms Carmody Cheese
1oz dijon mustard
2 oz extra virgin olive oil
Kosher salt and ground pepper to taste
1 tablespoon Chiffonade Italian parsley
Preheat your griddle to 300 degrees.
1. Mix the mustard with a half an ounce of the olive oil and spread on one side of each slice of bread
2. Pour the remaining olive oil on the griddle and lay the dry side of the bread on the griddle. Sprinkle the bread with salt and pepper.
3. Arrange cheeses on each slice of bread. When the bread is golden brown and the cheese begins to melt, add the arugula on one slice and place the other slice of bread on top. Flip it once, cook another 30 seconds and then remove it from the heat. Season with salt and pepper
4. Zest the lemon on to the grilled cheese and sprinkle on the parsley
5. Cut and Serve