Three Tempting Gourmet Grilled Cheese Sandwiches
| November 8, 2015 | Sandwich
And here’s the final recipe.
THE PILGRIM
Wisconsin Gouda and Smoked Turkey Breast, with cranberry mustard and sage butter.
No. of Servings: 4
Ingredients
– 3 tablespoons cranberry sauce
– 3 tablespoons Dijon mustard
-6-8 tablespoons butter, at room temperature
– 4-5 fresh sage leaves, chopped
– 8 slices honey wheat bread
– 16 slices Wisconsin Gouda cheese
– 8 ounces turkey breast, sliced
– 8 ounces fresh spinach leaves
Cooking directions
In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)
Mix butter with sage until smooth.
Heat large skillet or sauté pan over medium heat.
Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon
cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with
2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until
bread is golden and cheese is melted.
Serve remaining cranberry mustard on the side.
