Grilled Cheese with Sundried Tomato & Sausage

Name: Grilled Cheese with Sundried Tomato & Sausage
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 4 tablespoons Cabot Salted Butter; softened8 (½-inch-thick) slices LaBrea Bakery Take & Bake MultiGrain Loaf Bread or any multigrain bread½ cup julienne-cut or chopped sundried tomatoes in oil; drained1 fully cooked chicken & apple smoked chicken sausage; thinly sliced (about 16 slices)1 ½ cups baby spinach and arugula mixed salad greens3 ounces Cabot Vintage Choice Cheddar; thinly sliced

– Makes 4 servings –

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Grilled Cheese with Sundried Tomato & Sausage

Sausage. Cheese. Sundried tomatoes. Need we say more? This sausage grilled cheese sandwich is a joy to eat, bringing the perfect combination of flavors together to create a spectacular version of this classic comfort food. And it’s quick and easy to make and only requires a few ingredients, meaning you’ll spend more time enjoying your culinary creation than making it! Feel free to share this sausage grilled cheese recipe using sundried tomatoes with family and friends on Facebook, Pinterest, Twitter or Instagram. They’re going to love it.

To make 4 sausage grilled cheese sandwiches, preheat aBreville sandwich maker until the green light switches on, or use a two sided electric grill. (Alternatively, cook sandwiches in a heavy skillet over medium-low heat for about 3 minutes per side.)

Butter one side of each slice of bread and place bread on sandwich maker, buttered side down. Layer evenly with the sundried tomatoes, sliced, cooked chicken sausage, greens and Cabot Vintage Choice Cheddar cheese. Cover with remaining bread slice, buttered side up.

Close lid and cook until bread is golden crisp and cheese is melted, about 4 minutes.

For another delicious grilled cheese recipe, try thisCheddar and Chorizo Grilled Cheese. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this sausage and cheese sandwich so, if you have a chance, please rate and review the recipe.

Ingredients

4 tablespoons Cabot Salted Butter, softened
8 (½-inch-thick) slices LaBrea Bakery Take & Bake MultiGrain Loaf Bread or any multigrain bread
½ cup julienne-cut or chopped sundried tomatoes in oil, drained
1 fully cooked chicken & apple smoked chicken sausage, thinly sliced (about 16 slices)
1 ½ cups baby spinach and arugula mixed salad greens
3 ounces Cabot Vintage Choice Cheddar, thinly sliced

Directions

PREHEAT Breville sandwich maker until green light switches on, or two sided electric grill.

BUTTER one side of each bread slice and place bread on sandwich maker, buttered side down. Layer evenly with sundried tomatoes, sausage, greens and cheese.

COVER with remaining bread slice, buttered side up.

CLOSE lid and cook for 4 minutes or until bread is golden crisp and cheese is melted. (Alternatively, cook sandwiches in heavy skillet over medium-low heat for about 3 minutes per side.)