Did you know you can bake a grilled cheese?
This is grilled cheese without the mess. Baking them means that the cheese gets perfectly melted through. This one has a little something extra, with an oniony cream cheese filling in addition to the fontina, and a crunchy parmesan & Romano topping (you can use just parmesan or Romano cheese to top the sandwiches, or omit the browned cheese topping altogether (though I'm not sure why you'd do that).
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Make the cream cheese spread: stir together the softened cream cheese, green onions, and milk. Chill until you are ready to make the sandwiches. Take the spread out of the refrigerator about 15 minutes before you make the sandwiches.
Preheat the oven to 450 degrees. Spread a tablespoon of the cream cheese spread on 4 of the slices of bread (you will have some left over) then divide the fontina among those slices of bread. Top with the remaining bread.
Brush butter generously on both sides of each sandwich. Place on a sheet pan and bake for ten minutes, flipping them after five minutes.
Turn the oven to broil, placing a rack at the highest setting. Combine the parmesan and Romano cheese and divide among the tops of the four sandwiches. Place under the broiler and broil until the cheese browns. Serve immediately.