Instructions

• Slice the 3 Andouille sausages: cut each sausage in half lengthwise, then slice crosswise into thin half‑moon pieces.
• Heat a large nonstick skillet over medium. Add the sliced sausage and cook, stirring occasionally, until nicely browned, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl. Wipe the skillet clean and leave it on the stove.
• In a medium bowl, stir together the 6 ounces shredded extra‑sharp cheddar and 3 tablespoons of the softened butter until evenly combined.
• Spread the remaining 2 tablespoons butter on one side of each of the 8 bread slices.
• Take four bread slices and, on the non‑buttered side of each, spread an even layer of the cheddar‑and‑butter mixture.
• Divide the cooked Andouille sausage evenly over the cheddar layer on those four slices. Sprinkle the 6 ounces shredded Monterey Jack evenly on top of the sausage.
• On the non‑buttered side of the remaining four bread slices, spread the Dijon mustard. Place each mustarded slice on top of a filled slice with the Dijon side down so the buttered sides are facing outward.
• Preheat the wiped skillet over medium. Add two sandwiches to the skillet (buttered side down). Cook until the bottom is nicely browned, then press gently with a spatula and flip to brown the other side. If the cheese is not fully melted after browning both sides, turn the heat to low and cook until the cheese melts.
• Remove the finished sandwiches and repeat step 8 with the remaining two sandwiches. Serve hot.