For 2 sandwiches:
4 slices French bread or Texas toast
2 slices Colby Jack cheese
2 slices Provolone cheese
Sliced tomato

For cream cheese middle:
1/4 cup cream cheese or Neufchâtel cheese
1/4 cup shredded reduced-fat cheddar
2 Tbsp skim milk
1/8 tsp sea salt (or to taste)
Fresh parsley
1 Tbsp Butter, divided

Combine cream cheese, shredded cheddar, milk and salt.
Melt over stovetop until creamy and smooth (stirring constantly).

Build your sandwiches:
Lay bread slices on parchment paper or a large cutting board.
Place a slice of cheddar cheese on two of the four bread slices. Place a slice of provolone on the other two slices.
Spread the cream cheese mixture evenly on the two slices with provolone. Add tomato over top cream cheese (if desired).

Pair each provolone slice with a cheddar slice and grill in a sandwich maker sprayed lightly with cooking spray (I used @yourdomaya) grill 2-minutes or until cheese is melted.

*** for a lighter option use 70-calorie slice bread, Neufchâtel cheese instead of regular cream cheese.