Instructions

• Halve each Andouille sausage lengthwise, then slice into thin half-moon pieces.
• Heat a large nonstick skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until nicely browned, about 6–8 minutes.
• Remove the cooked sausage with a slotted spoon to a bowl. Wipe the skillet clean and return it to the stovetop for grilling the sandwiches.
• In a medium bowl, stir together the shredded extra-sharp cheddar (6 ounces) and 3 tablespoons softened butter until evenly combined.
• Evenly spread the remaining 2 tablespoons butter on one side of each of the 8 bread slices.
• On four bread slices, spread the cheddar–butter mixture onto the side that is not buttered.
• Divide the cooked Andouille sausage evenly over the cheddar-topped slices.
• Sprinkle the shredded Monterey Jack (6 ounces) evenly over the sausage on those four slices.
• Spread the 4 teaspoons Dijon mustard on the non-buttered side of the remaining four bread slices. Place each mustard-coated slice Dijon-side down on top of the assembled slices to make 4 sandwiches (buttered side out).
• Heat the wiped skillet over medium. Cook 2 sandwiches at a time: place them in the skillet, cook until the bottom is nicely browned, press gently with a spatula, flip, and cook until the second side is nicely browned. If the cheese is not fully melted, reduce heat to low and continue cooking until the cheese melts.
• Repeat step 10 with the remaining 2 sandwiches. Remove sandwiches from the skillet, let sit briefly if desired, then serve.