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
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.)