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Title: Cranberry & Chicken Gouda Melts
Categories: Poultry, Breads, Fruits, Cheese
Yield: 4 Servings

1/4 c Canned cranberry sauce
3 tb Dijon mustard
8 sl (1/2" ea) Baking Stone
- marbled rye bread
8 oz Cheese curds; divided
4 sl Smoked Gouda cheese; divided
4 oz Deli-sliced oven-roasted
- chicken breast, divided
2 oz Fresh leaf spinach; divided
4 tb Butter; softened

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.)

Serves 4.

Source: | Hy-Vee Seasons Back to School 2012.

Recipe from: http://www.hy-vee.com

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