Double-Decker Grilled Cheese Sandwiches   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS Prep Time: 20 min Cook Time: 5 min 12 ounces Brie cheese, chilled 12 slices of white bread 4 tablespoons unsalted butter, softened 2 plum tomatoes, thinly sliced 1/4 to 1/2 cup baby spinach, washed and dried 2 tablespoons Dijon mustard 1. Cut the chilled Brie into thin slices, place them on wax paper and refrigerate. Preheat the broiler. 2. Toast the bread, then butter the slices on 1 side. Place 8 pieces of the toast, buttered side down, on a baking sheet; set aside the remaining 4 pieces of toast. Arrange tomato slices on 4 of the pieces of toast on the baking sheet and place a layer of spinach leaves on the other 4 pieces of toast on the baking sheet. Cover the tomatoes and spinach with the chilled Brie slices. 3. Broil the 8 toasts until the cheese melts. Meanwhile, spread the mustard on the 4 reserved toasts. Remove the toasts from the broiler. Using a spatula, transfer the spinach toasts onto the tomato toasts, then top with the remaining mustard toasts. Slice the sandwiches in half and serve. Sunday: Rice Cracker-Crusted Tuna with Apple Slaw Monday: Grilled Steak Salad Tuesday: Spaghetti with Mozzarella-Stuffed Meatballs Wednesday: Chicken, Biscuits 'n' Gravy Casserole Thursday: Double-Decker Grilled Cheese Sandwiches Friday: Mushroom and Garlic Pizza Saturday: Turkey Mini-Burgers with Warm Potato Salad Your Shopping List

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