Morning Griddled Cheddar Sandwich
Here’s what’s for breakfast: four melty slices of sharp White Cheddar Cheese and folded egg-white omelet, with fresh baby spinach and tomato on buttered and grilled multigrain bread.
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Ingredients
- Great Midwest® 2-Year Sharp Cheddar, slices, 16 each
- Butter, unsalted, room temperature, 1 Tbsp.
- Multigrain bread, sliced, 8 each
- Baby spinach, 4 cups
- Crispy onions, ½ cup
- Eggs, cooked over easy, 4 each
Directions
- For each sandwich, spread softened butter on the outsides of 2 slices of bread; place in a sauté pan or griddle, buttered side down, over medium heat.
- Place 2 slices 2-Year Sharp Cheddar on each slice of bread.
- On one slice of bread add 1 cup spinach, arranging so it doesn’t spill off the bread; place crispy onions on the other slice.
- When cheese is melting beautifully, bread is toasted and the spinach is starting to wilt, place the egg over top; combine the two slices and serve.
Yield: 4 Servings
Kitchen Tips
- Make it “as is” to satisfy guests avoiding meat or add bacon for greater crunch and flavor.
Included Products
This culinary creation features
GREAT MIDWEST® 2-YEAR SHARP CHEDDAR CHEESE
