1 cup shredded Cheddar Cheese 1 cup shredded Jack Cheese 1 cup grated Parmigiano Cheese 1/4 cup Hellmann’s® Real Mayonnaise 1 teaspoon dried Thyme (divided) 10 slices Rustic Sliced Bread or Sandwich Bread
For the Sandwiches: In a medium bowl stir together the cheddar, the jack, the Parmigiano, the 1/4 cup Hellmann’s® and 1/2 teaspoon dried thyme till evenly mixed. Divide the cheese and Hellmann’s® mixture among 5 slices of bread and gently spread to cover evenly to the very edges. Place the 5 remaining slices of bread on top to form sandwiches and press gently but firmly.
2 Eggs 1/2 cup Whole Milk 1/2 cup Hellmann’s® Real Mayonnaise Salt to taste
For the Batter: In a wide, shallow bowl, whisk the eggs, the milk, the 1/2 cup Hellmann’s®, remaining thyme, and salt and mix until smooth and set aside. Preheat oven to 325 degrees F.
Dip the sandwiches into the egg mixture one by one to coat, and set aside till pan is hot. In a 12- to 14-inch nonstick sauté pan, heat 1 tablespoon of olive oil until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Place 2 sandwiches in the pan and cook slowly until golden brown on the first side, about 3 minutes, then flip each sandwich and cook on the other side for 3 more minutes.
Remove sandwiches and place on cookie sheet in a warm oven. Repeat the process with the remaining oil, butter, and sandwiches. Leave sandwiches in oven 10 minutes and then serve.