Ingredients
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4 slices sourdough
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4 teaspoons Cabot ® Unsalted Butter, softened
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2 tablespoons pesto
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3 ounces thinly sliced Cabot ® Sharp Cheddar
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1 1/2 cups clean baby arugula
Steps
1
LAY bread slices on work surface. Spread butter over the bread. Turn bread over. Spread pesto over two slices bread. Top the other two slices of bread with cheese.
2
PLACE a large non-stick skillet over medium heat. Cook the sandwiches open faced in two batches, adjusting heat to medium-low to prevent burning until the bottom is browned, 5 to 8 minutes.
3
TOP the melted cheese with arugula, dividing evenly between the two sandwiches, Close sandwiches, cut in half and serve hot.
Comments
Recipe Sponsored 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