Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee canned cranberry sauce | ||
| 3 tbsp. Hy-Vee Dijon mustard | ||
| 8 (1/2-inch-thick each) slices Baking Stone marbled rye bread | ||
| 8 oz. cheese curds, divided | ||
| 4 slice(s) smoked Gouda cheese, divided | ||
| 4 oz. deli-sliced oven-roasted chicken breast, divided | ||
| 2 oz. fresh spinach leaves, divided | ||
| 4 tbsp. Hy-Vee butter, softened |
Directions
- In a small bowl combine cranberry sauce and mustard and spread on each slice of bread. Top each of 4 slices of bread with one-eighth of the cheese curds, 1 slice of Gouda cheese, 1 ounce chicken and one-fourth of the spinach leaves. Top each with one-fourth of the remaining cheese curds and 1 bread slice. Spread both sides of each sandwich with butter.
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 2 minutes or until bottoms are golden. Turn sandwiches over; cook for an additional 2 to 3 minutes or until bottoms are golden and cheese is melted. (Adjust heat as necessary to prevent overbrowning.)
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 125mg
- Sodium: 1950mg
- Total Carbohydrates: 31g
- Protein: 35g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 80%
Recipe Source:
Hy-Vee Seasons Back to School 2012.