A spin on the classic grilled cheese! Made with chicken, spinach, and Nanny Moon’s Gouda, this grilled cheese is a delicious twist. 

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Serves: 4

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Ingredients: 

• 8 slices of bread (your choice) 
• 8 slices of Rock House Creamery Nanny Moon’s Gouda 
• 1 package of deli chicken breast 
• 2 tbsp. unsalted butter 
• 4 tbsp. mayo 
• 4 tbsp. dijon honey mustard
• 2 cups of fresh spinach
• 2 tbsp. olive oil 
• 1 tbsp. vinegar 
• ½ tsp. sugar
• A pinch of kosher salt
• A pinch of pepper
• 1 large tomato 

Directions: 

1. Prepare ingredients for assembly. Spread 1 tbsp. of mayo on 4 slices of bread. Spread 1 tbsp. or so of dijon honey mustard on the other 4 slices of bread. Add desired amount of deli chicken breast to each sandwich, along with 2 slices of gouda cheese. 
2. Assemble sandwiches. Spread the desired amount of butter onto each piece of bread. 
3. Heat a flat skillet to medium heat. Add the sandwiches (2 at a time) to the skillet and heat for 5-7 minutes on each side, or until the cheese is melted and your bread is golden brown. 
4. Chop 2 cups of spinach. Add to a small bowl and set aside.
5. Combine 2 tbsp. of olive oil, 1 tbsp. of vinegar, ½ tsp. of sugar, and a pinch of salt and pepper in a small bowl. Whisk to combine. Add desired amount of this dressing to your chopped spinach. 
6. Remove the tops of your sandwich once toasted. Add 2 tomato slices and a handful of your spinach mixture. Return the top to each sandwich and cut in half. 
7. Serve immediately.