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  • Prep
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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.


  • 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


  1. 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.
  2. Place 2 slices 2-Year Sharp Cheddar on each slice of bread.
  3. 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.
  4. 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
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