Directions

1. Lightly brush 2 tablespoons of the oil on 1 side of bread slices. Turn bread over. In a small bowl combine Parmesan, basil and remaining 1 tablespoon oil. Lightly spread half on 14 bread slices.
2. Cut cheese to fit bread. Layer Gouda, fontina, tomato slices and Cheddar on top of each Parmesan-topped bread slice. Sprinkle remaining Parmesan mixture on cheese. Top with remaining bread slices, oiled side out.
3. In a large skillet cook sandwiches in batches over medium-low heat 4 to 6 minutes or until cheese melts and bread is toasted, turning once. Keep cooked sandwiches warm until ready to serve.