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Vermont Smokey Grill




Source of Recipe


Grilled Cheese


List of Ingredients




2 slices of Vermont Maple Walnut Oat Bread from Klinger s Bakery of Vermont
3 to 4 slices of Cabot Smoky Bacon Cheddar
1 cup of fresh baby spinach
2 tbsp of diced red onion
2 tbsp of cider vinegar
2 tbsp of honey mustard
3 to 4 tbsps of Cabot butter
Optional sea salt and black pepper to taste


Recipe



Take a small Teflon® coated non-stick skillet and add on 1 tbsp of butter, onion and a handful of fresh baby spinach. Using tongs make sure it gets cooked evenly. When the spinach is dark and moist, add the cider vinegar and honey mustard. Use salt and pepper to season if desired. Set that aside into a bowl.

Take one piece of the Vermont Maple Walnut Oat Bread and butter one side, repeat with the other piece. Clean out your skillet with a paper towel and set it back upon the burner. Add one of the buttered pieces of bread down upon the hot frying pan. Quickly add your slices of Cabot Smoky Bacon Cheddar cheese, make sure you have enough to fill up that slice! Add the handful of baby spinach on top. Then top that off with the other buttered piece of Vermont Maple Walnut Oat Bread, buttered side up. With a spatula flip the sandwich over, making sure the cheese is melted and the bread is buttery brown colored! Cut in half and serve! Makes 1 sandwich.