Depending on how many you are feeding this makes 4 sandwiches-
8 slices of bread
1/2 cup cream cheese softened
1 cup of shredded cheddar cheese at room temperature ( I use Sharp)
1 cup of Monterey Jack shredded cheese at room temperature
4 tablespoons butter-
Bacon 4 slices, (optional)
blend chees together and it should be spreadable, spread generously on one side, then add 2 slices of bacon (optional) heat your nonstick skillet adding 2 tablespoons of butter. Let the butter melt then add 2 sandwiches to the skillet. Cook on medium to low heat until brown then flip, when both sides are brown they are ready. Remove from heat let cool for a minute or so then cut and enjoy. They go well with Tomato bisque soup.
NOTE: if you only want 2 make 1/2 or refrigerate for the next time
