Ingredients
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1 tbsp Dijon mustard
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1 tbsp reduced-fat mayonnaise
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4 slices whole-wheat sandwich bread
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3 oz Cabot ® Lite 50 Sharp Cheddar, thinly sliced, divided
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1 (1 - oz) slice low-sodium deli ham , halved
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2 oz sliced deli chicken or turkey breast slices
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2 tbsp coarsely chopped dill pickles
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Cooking spray
Steps
1
PREHEAT panini press or contact grill, if using.
2
MIX mustard and mayonnaise in small bowl. Spread over bread slices. Place half of cheese over 2 slices of bread. Top with ham and chicken (or turkey). Sprinkle with pickles, then top with remaining cheese and bread slices, mustard-side down. Spritz both sides of sandwiches with cooking spray.
3
PLACE sandwiches in panini press or contact grill; cook for 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set piece of foil on top, then weight with heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook for 2 to 4 minutes, or until underside has browned. Turn and cook for 2 to 4 minutes more. Cut sandwiches in half and serve immediately.
Comments
Recipe provided by Cabot Creamery Co-operative
For over a century, the 800 New England and New York farm families who own Cabot Co-operative have been passionate about crafting the world’s best dairy products using only the purest ingredients. Just maybe, that’s why we’ve won every major award for taste. Learn more at cabotcheese.coop