1 tablespoon unsalted butter, softened
2 teaspoons Cannabutter, softened 2 teaspoons Dijon mustard
8 slices crusty bread
4 slices cheddar
4 slices Gruyère cheese 1 tablespoon olive oil
In a small bowl, combine the butter, cannabutter, and Dijon. Spread the mixture on all 8 slices of the bread.
Layer 1 slice of cheddar and 1 of Gruyère on the unbuttered side of 4 of the slices.
In a large nonstick skillet, heat the olive oil over medium heat.
Cook all 8 slices until the bread is golden brown and the cheese melts.
Pair top and bottom halves to make sandwiches, cut in half, and serve warm.