Grilled Cheese Greatness!!

This fall Rudi’s fans sent us their favorite grilled cheese recipes. Below find a selection of recipes. Try out these yummy creations and taste the goodness of Rudi’s Organic bread. Happy eating…

Rudiliciously Nutty Ulitmate Grilled Cheese Sammi!

Sarah Reyolds -WINNER!!

La Mesa, California

• 2 oz sharp cheddar
• 2 slices fresh white bread
• 4 tablespoons butter
• 1/3 cup walnut halves

1. Butter bread on both sides.
2. Slice cheese, layer on one bread slice.
3. Put walnuts on cheese, top with remaining bread.
4. If you don’t have a panini, grill on flat grill or cast iron pan.
5. Put bacon weight on sandwich to slightly flatten.
6. Grill about 5 minutes per side. Enjoy

Harvest Seeded Slam-Dunk

Suzanne Jaynes
Happy Valley, OREGON

• 2 slices of RUDI’S ORGANIC BAKERY HARVEST SEEDED BREAD
• 2 slices of Tillamook Sharp Cheese
• 1 Tablespoon of Rogue River Blue Cheese

Spread the 2 slices of RUDI’S ORGANIC BAKERY HARVEST SEEDED BREAD with Miracle Whip. Place one slice of cheese on bread, sprinkle blue cheese in center of cheese, top with other slice of sharp cheese and place other piece of bread on top. Spread softened Tillamook butter on outside of bread and put in pan. While toasting side of bread, spread butter on other side before flipping it over to toast the other side.

My Ultimate Grilled Cheese Recipe

Cindy Bowling
Corryton, TENNESSEE

1 serving
15 minutes prep time

• 2 slices Rudi’s Organic Country Morning White bread
• 1 Tablespoon mayo
• 1 slice American cheese
• 1 Tablespoon butter

Add mayo to bread, place cheese between the bread slices with mayo on the inside. Place butter in small skillet and melt over medium high heat. When butter is melted place completed sandwich in skillet. When brown on one side turn the sandwich over and brown on other side. Serve hot.

Best Grilled Cheese!

Jean Pierce
Woodland, WASHINGTON

• 2 slices Rudi’s 100%  Whole Wheat bread
• 1 T butter
• 1 oz Tillamook Cheddar Cheese
• 1/3 cup onion slices
• 1/4 cup mushroom slices
• 1/3 cup water

Butter outside pieces of Rudi’s Organic 100%  Whole Wheat bread.
Sautee onions and mushrooms with 1/3 cup of water. While they are cooking –
Grate cheese and spread over inside piece of one slice of bread.
Pat mushrooms and onions dry to remove moisture.
Cover cheese with onions and mushrooms.
Fold sandwich together with buttered sides on outside of sandwich.
Place in heated skillet and brown on each side until golden brown and ENJOY!!
Makes one sandwich. Or wonderful to share with a cup of homemade tomato soup.
May substitute pepper jack cheese.

Rudi’s Bacon & Tomato

Cory Graham
Eugene, OREGON

• 2 pieces Rudi’s Organic bread
• 2 White Cheddar cheese
• 3 bacon slices
• tomato

Pre-toast both pieces of bread on one side (use the oven or pan). Place the cheese down on toasted side, then bacon, tomato, cheese. Place other piece of pre-toasted bread on top. Cook in skillet with butter until golden brown. yum!

Deluxe Three Cheese Grilled Cheese

Catherine Rome
Basking Ridge, NEW JERSEY

• 6 large slices Rudi’s Organic Rocky Mountain Sourdough bread
• 1/2 cup shredded Asiago cheese
• 6 ounces sliced fresh Mozzarella cheese
• 4 ounces sliced Fontina cheese

1.Put 3 slices bread on counter. Sprinkle bread with Asiago, then with mozzarella and then with Fontina. Top with remaining bread.
2. Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes until the bread is toasted and the cheeses are melted, turning sandwiches once.

Mushroom Grilled Cheese

Torrie Pottorff
Arvada, COLORADO

• 1TBS butter approx.
• 1/2 pound mushrooms, cut into thin slices
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 4 teaspoon chopped fresh sage, or 1 1/4 teaspoons dried sage
• 8 slices of Rudi’s Organic 100% Whole Wheat Bread
• 1/2 pound fontina, grated (about 2 cups)

Directions

1.In a large nonstick frying pan, heat butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
2.Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
3.Wine Recommendation: A crisp, dry, Italian white.

Tuscan Roasted Garlic Grilled Cheese!

Joanna Ioannidis Bartels
Virginia Beach, VIRGINIA

• Rudi’s Tuscan Roasted Garlic Bread
• Fontina Cheese
• Prosciutto
• Oregano
• Fresh Basil

Load all ingredients onto one slice of bread (amounts adjusted to taste), top with another slice of bread and cook on Panini Press until golden brown.

Buon Apetito!

The Best BBQ Pork Grilled Cheese

Angela Garland
Coldwater, MICHIGAN

• 2 slices whole wheat bread
• 1 slice mozzeralla cheese
• 1 slice sharp cheddar cheese
• 1/2 cup BBQ pork

Butter bread and assemble all ingredients. Place in hot skillet and brown on both side. Serve!

Tomato and Spinach Grilled Cheese

Joan Gales
Corinth, TEXAS

• 2 slices Rudi’s Organic Rocky Mountain Sourdough bread
• 2 slices sharp cheddar cheese
• 2 thick slices of tomato
• several leaves of fresh spinach

Put cheese on slice of bread, layer with cheese, tomato and spinach. Top with second slice of bread.

Lightly butter bread and put into fry pan. Put on low heat to toast bread and melt cheese. When toasted to a golden brown and cheese is melted sandwich is done.

This will serve one person.

Prep time, approx. ten minutes, cooking time approx. ten minutes.

Brie & Bell Pepper Grilled Cheese

Rosanna Judith-Elliot
Manteca, CALIFORNIA

• 1/2 small onion, sliced
• 1/2 small green bell pepper, sliced
• 2 mushrooms, sliced
• butter
• salt
• pepper
• Brie Cheese
• 2 slices of Rudi’s Organic bread

Prep time about 15 minutes

Saute onion, bell pepper, and mushrooms in butter until onions are transparent. Spread Brie Cheese on slices of bread. Add onions, pepper, and mushrooms. Place sandwich in panini maker and toast until golden brown. About 3-5 min. Makes 1 serving.

My Favorite Grilled Cheese!

Holly Oswald
Saint Petersburg, FLORIDA

• Rudi’s Rocky Mountain Sour dough bread (2 slices)
• Provolone, swiss and cheddar cheese (1 slice each per sandwich)
• Thin sliced pepperoni
• Grated Parmesian cheese
• Soft butter

Sprinkle a litte parmesian cheese on the buttered side of each slice of bread.
Butter the outsides of the bread. Place the first slice of bread on the pannini press, place 2 slices of cheese, pepperoni slices,sprinkle with parmesian cheese and then add the last slice of cheese and top with bread.

Grill till golden brown.

Grilled Cheese with Tomato and Pesto

Elizabeth Corwin
Las Vegas, NEVADA

• Rudi’s 100% Whole Wheat Bread
• Organic Plum Tomato
• Pesto
• Provolone Cheese

Place two slices of the provolone cheese on top of one slice of Rudi’s whole wheat bread. Thinly slice the plum tomato and place slice on top of the cheese until mostly covered. Spread the other slice of bread with 1 tablespoon pesto, and place this piece of bread on top of the other bread/cheese/tomato slice. Melt choice of butter and/or margarine in a frying pan. Place sandwich into pan and grill on both sides until cheese has melted. Enjoy!

Rockin’ Brie & Cranberry Grilled Cheese

Carol Colvin
Brookfield, ILLINOIS

• 2 slices Rudi’s Organic bread
• 4 oz brie cheese
• 2 Tbsp Cranberry Jam
• 1 Tbsp butter

Preheat fry pan to medium high heat. Place brie cheese on one slice of bread. Spread jam on top of cheese. Top with 2nd slice of bread and spread 1/2 the butter on top of the sandwich. Place sandwich in pan butter side down. While cooking spread 2nd side of sandwich with remaining butter. Flip sandwich after about 4 minutes or once browned. Continue cooking on 2nd side until browned. Serving size:1. Preparation time: 10 minutes

The Best Breakfast Grilled Cheese

Steve Steele
Aurora, ILLINOIS

• one(1) egg
• one(1) slice ham
• two(2) slices bacon
• one(1) slice mild cheddar cheese
• one(1) slice sharp cheddar cheese
• mayo
• two(2) slices Rudi’s Honey Sweet Whole Wheat bread.

Fry ham & bacon, set aside, fry egg until yolk is firm. melt one tbsp butter in frying pan, put mayo on bread, add one slice cheese, ham, egg, bacon, seond slice of cheese and top with second slice of bread, grill until brn, flip and grill seond side.

total time: 10 min.

Apple & Cheddar Grilled Cheese Sandwich

Phyllis Mescia
Surprise, ARIZONA

• Rudi’s 100% Whole Wheat Bread
• Butter
• Vermont Cheddar Cheese
• 1 Macintosh Apple

Spread butter on one side of each piece of bread; cover one side of the bread with thin slices of Vermont Cheddar cheese and thin slices of apple; cover with other piece of bread. Grill until golden brown and cheese is bubbly. This is DELICIOUS!

Mexican Grilled Cheese

Kaity Snyder
Cincinnati, OHIO

• A can of refried beans, or any refried beans you may have leftover from a previous meal.
• Cream cheese- the spredable kind you use for bagels works best.
• A slice of cheese of your choice; I used cheddar.
• Two slices of your choice of Rudi’s Organic bread.
• Salsa on the side.

1. Begin by heating a pan on the stove to a little below medium heat. While the pan is warming up, you can start putting the ingredients on your sandwich.
2. *Spread a thin layer of cream cheese on both slices of bread. Then spread as much beans as you want on one slice of bread, and top with the cheddar and other bread slice.
3. Butter the bread in whatever way you can manage to, and then place into the pan.
4. Cook until the bread is golden brown and the filling is melty. Serve with your favorite salsa and enjoy!
*This step may be easier if you wanted to mix the cream cheese and beans together to save time.

Seedless & Pickled Grilled Rudiliciousness!

Mary Lamperski
Waxhaw , North Carolina

• 2 slices Seedless Rye Bread
• 1 slice of your favorite cheese
• 2 slices tomato
• 6 dill pickle slices

1. Put tomato slices on 1 piece of seedless rye bread

2..Top with a slice of cheese.
3.Top with6 dill pckle slices.
4.Top with remainng slice of bread.
5. Grill, slice and eat.

Criss-Cross Swiss Butter Grilled Cheese
Pat Sims
Henderson, Kentucky

• 2 Slices Rye Bread
• American and Swiss Cheese
• Butter
• Sweet Butter chip pickles

1. American and swiss cheese criss cross with butter on rye
2. Grilled perfectly!
3. Serve with sweet butter chip pickles on top…
it is the best!

Miracle Whippin Grilled Cheese
Megan Conradt
Lincoln, Nebraska

• 2 slices of Rudi’s Bread
• Butter
• American Cheese
• Miracle Whip!

1. Put butter on the outside of two slices of bread.
2. Put two slices of american cheese in the middle
3. Add a very generous portion of light miracle whip.
4. Close sandwich and start grilling.
Takes 5 min to make!

Simple but delicious Grilled Cheese
Connie Sahn
Seward, Nebraska

• 2 slices of rye bread
• Brummel and brown
• american cheese

1. Spread Brummel and Brown on outsides of bread
2. Lay cheese in the middle
3. Fry until golden brown!

Marinated Sweet Pepper Grilled Cheese Goodness
Kathleen Conner
Golden, Colorado

• Marinated Sweet Peppers
• 2 slices of bread
• Mayo
• Cheddar Cheese
• Butter
• Salt

1. Lightly mayonnaise bread,
2. Place thin slice of cheddar cheese on top.
3. Pat dry a marinated sweet pepper, and place on top of the cheese, and then top with 2nd piece of bread.
4. Heat a pan on med-low, and put a tsp. of olive oil.
5. Place sandwich carefully on top of the oil, and cook, covered, for 3 minutes. Remove cover, flip sandwich, and cook for another 3 minutes, uncovered.
(Obviously, this would be even better if made with a panini press!)

Wholesomely Shared (with tomato soup) Grilled Cheese!
Jen Pierce
Woodland, Washington

• 2 slices Rudis W W bread
• 1 T butter
• 1 oz Tillamook Cheddar Cheese
• 1/3 cup onion slices
• 1/4 cup mushroom slices
• 1/3 cup water

1. Butter outside pieces of Rudis W W bread.
2. Sautee onions and mushrooms with 1/3 cup of water. While they are cooking –
3. Grate cheese and spread over inside piece of one slice of bread.
4. Pat mushrooms and onions dry to remove moisture.
5.Cover cheese with onions and mushrooms.
6. Fold sandwich together with buttered sides on outside of sandwich.
7. Place in heated skillet and brown on each side until golden brown and ENJOY!!
Makes one sandwich. Or wonderful to share with a cup of homemade tomato soup.
May substitute pepper jack cheese.

Cheesy cheesy Grilled!
Lynn Oltman
Beatrice, Nebraska

• 2 slices rye bread
• butter
• 1 slice each: American Cheese, Baby Swiss Cheese, Smokey Cheddar

1. Butter one side each of bread, place butter side out,

2.layer cheese between bread slices. Heat in a nonstick skillet over medium heat until golden brown.

3. Flip and repeat on other side.

Rustic Brie Grilled Cheese
Beth Temple
Palm Coast, Florida

2 servings, 10 minute preparation

• 2 slices rustic bread
• 2 tbsp mayonnaise
• 4 oz soft brie
• 4 fresh basil leaves
• 1 roma tomato, sliced

1. Preheat griddle to medium heat.
2. Spread 1 tbsp mayonnaise on one side of each slice of bread, and place one slice mayonnaise side down on griddle.
3. Top with 2 oz brie, tomato slices and basil leaves, remaining brie and remaining bread.
4. Turn sandwich when bottom is golden brown, and cook until done.

Slice in half, and enjoy!
All American Grilled Cheese
Mary Buchanan
Loudon, Tennessee

• 2 slices of italian bread
• 1 slices of white American cheese
• tomatoes slices
• butter

1.Put cheese & tomatoes on bread,
2.Top with bread.
3. Use a panini press if you have one or warm a frying pan
4. putting a small amount of butter on each side of sandwich.

Grill & enjoy.

Grilled Cheese and Pepper Sammi
Pamela Broome
Colby, Wisconsin

• 2 Slices of bread
• Organic Cheese
• Green Pepper
• Ham

1. Butter 2 slices of bread on one side each,
2. Place a slice of your favorite organic cheese inside, along with some sliced green peppers and a thin slice of ham.
3.Fry up in a preheated skiller until both sides are golden brown and cheese is melted.
4. This sandwich will feed one person very nicely!

Sweet Treat Grilled “Cheese”
Beverly King
Audobon, Iowa

• 2 slices of Rudi’s bread
• peanut butter
• butter
• pickles
• leaf lettuce

1.Spread peanutbutter on 2 slices of bread
2.Flip together, butter outside of each side and grill.
3. While still warm place bread & butter pickles and a leaf of lettuce inside sandwich.
ENJOY

Cheddarlicious Grilled Cheese

Anne Brooking
Cedartown, Georgia

• Smart Balance Butter
• Onion
• cheddar cheese
• ham

1.Use Smart Balance butter for the bread.
2.Mince onion to your liking (we use a teaspoon for each sandwich).
3.Cut up cheddar cheese, a thin slice. One piece of American cheese.
4.One piece of ham. Place bread, American cheese, then onion, ham, and cheddar and top with second slice of bread. Cook until golden brown. Yum!

Smokey Mushroom Grilled Cheese
Mari Abrams
Lake Zurich, Illinois

• 2 Slices of Rye Bread
• 1 slice of Smokey Provolone
• 1 Slice of Baby Swiss
• 1 Slice of Munenster

1. 1/4 Cup of fresh sliced mushrooms that have been sauteed and reduced in Port wine.
2. Butter the bread slices and placed the above ingredients between the bread.
Grill and enjoy

Texas Toast Grilled Cheese
Iana Leicht
Gilbert, Arizona

• Two toasted buttered sourdough Texas toast slices,
• two cheddar cheese slices,
• One slice of Munster cheese

1.Heat until cheese is melted.

2. Eat with a bowl of Tomato bisque soup. Yummy!
Peppery Spice Grilled Cheese

Carol Brown
Buffalo, New York

• 2 slices of rye bread
• 2 Slices of Swiss Cheese
• Tsp Jalapeno Peppers

1.Lightly butter one side of each slice.
2.Put one slice buttered side down in heated pan
3.Put 2 slices of swiss cheese and teaspoon of jalapeno peppers on bread and top with remaining slice, buttered side up.
4. Grill 2-3 minutes, turn over and grill 2-3 minutes on other side.
Approx. 8 min time for prep and cooking.

Organic Veggie Grilled Cheese
Heather Webster
Chandler, Arizona

• Organic Bread
• Tomatoes
• Basil
• Spinach

1. Put Homemade organic wheat bread and garden fresh tomatoes, basil and spinach all toasted to perfection – Hopefully with my new panini press!

Classy Grilled Cheese
Torrie Pottorf
Arvada, Colorado

• 1TBS butter approx.
• 1/2 pound mushrooms, cut into thin slices
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 4 teaspoon chopped fresh sage, or 1 1/4 teaspoons dried sage
• 8 slices of Rudi’s Organic Wheat Bread
• 1/2 pound fontina, grated (about 2 cups)

1. In a large nonstick frying pan, heat butter over moderate heat.
2.Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes.
3.Stir in the fresh sage, if using.
4. Put the mushrooms in a bowl and wipe out the pan.
5.Heat the frying pan over moderately low heat.
6.Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
7.Wine Recommendation: A crisp, dry, Italian white.

Linda Faczan
Windber, Pennsylvania

• Pepperoni
• Cheddar cheese
• 2 slices of Rudi’s Bread
• Very simple recipe!

1. Chopped pepperoni sprinkled over cheddar cheese.
2. Butter both sides of white bread and cook on griddle until golden brown.

Oniony Grilled Cheese
Tom Berow
Neenah, Wisconsin

• Four slices bread (whole grain)
• sliced cheese of your choice
• 1/3 cup sauted onions
• 4 oz sauted mushrooms

1. Saute onions and mushrooms and place between bread and cheese
2. Grill to perfection

Cream Cheese Grilled Cheese
Marco Nuzzolillo
Abita Springs, Louisiana

• Butter
• Cheddar, Swiss and Onion cream cheese
• 2 slices of Rudi’s bread

1. Butter one side of one slice of bread,
2. Add a slice of cheddar, swiss, and onion and chive cream cheese spread.
3. Toast in 350 degree oven for 3 minutes, flip and toast for an additional minute.
4. Cut diagnally and serve hot

BBQ Porky Grilled Cheese!
Angela Garland
Coldwater, Michigan

• 2 slices whole wheat bread
• 1 slice mozzeralla cheese
• 1 slice sharp cheddar cheese
• 1/2 cup BBQ pork

1. Butter bread and assemble all ingredients.
2. Place in hot skillet and brown on both side. Serve!

Sourdough & Cheese Grilled!
Marilyn Stephens
Kent, Washington

• 2 slices sourdough bread
• 1 tablespoon butter
• 1 tablespoon grated Parmesan cheese
• 1 slice American cheese
• 1 slice Cheddar cheese

1. Heat a skillet over medium heat.
2. Butter one side of each slice of bread.
3. Sprinkle Parmesan cheese onto the buttered sides.
4. Place one slice buttered side down in the skillet, and place a slice of American cheese and a slice of Cheddar cheese on it.
5. Top with the remaining slice of bread, butter side up.
6. Fry until golden on each side.
About 14 minutes prep to eat time.

Bread and Butta! Grilled Cheese!
Louis Boyce
Wheeling, West Virginia

1. Spread butter in your panini press and lay a piece of bread in there.
2. Place several slices of cheese and a couple slices of bacon.
3 Put a piece of bread on for the lid and close and leave in for about 1 min. or until desired. Eat and enjoy.

Tomato-y Grilled Cheese!
Joan Gales
Corinth, Texas

• 2 slices Rocky Mountain Sourdough bread
• 2 slices sharp cheddar cheese
• 2 thick slices of tomato
• several leaves of fresh spinach

1. Put cheese on slice of bread, layer with cheese, tomato and spinach. Top with second slice of bread.
2. Lightly butter bread and put into fry pan. Put on low heat to toast bread and melt cheese. When toasted to a golden brown and cheese is melted sandwich is done.
This will serve one person.

Warm your insides Grilled Cheese
Linda Jennings
Flora Mississippi

• 2 Tbs butter
• 8 slices of bread
• 1/4 lb cheddar cheese, sliced to fit 4 slices of bread
• Thin slices of onion

1. Melt butter in skillet.
2. Brown one side of 4 slices of bread
3. Flip – Top with cheese & onion
4. Top with other slices of bread
5. Flip – Brown.

Colorful Veggie’s Grilled Cheese
Rosana Juda-Elliott
Manteca, California

• 1/2 small onion, sliced
• 1/2 small green bell pepper, sliced
• 2 mushrooms, sliced
• butter
• salt
• pepper
• Brie Cheese
• 2 slices of thick bread

1. Saute onion, bell pepper, and mushrooms in butter until onions are transparent.
2. Spread Brie Cheese on slices of bread.
3. Add onions, pepper, and mushrooms.
4. Place sandwich in panini maker and toast until golden brown. About 3-5 min. Makes 1 serving

Gruyere Grilled Cheese
Bob Edland
San Jose, California

• 4 Slices whole grain bread
• butter
• Gruyere Cheese
• Tomato

1. Take4 slices of whole grain bread

2. Butter one side of each slice.
3. Place slices of Gruyere cheese and slices of ripe tomato on each bread slice.
4. Top with the other bread slice & grill on each side until bubbly. Serves 2.

Hammy Grilled Cheese
Dawn Beaupied
Champion, Michigan

• Wheat Bread
• Butter
• American Cheese
• Ham

1.Spread wheat bread with a little butter on each slice of the bread
2.Use american cheese slice-and a slice of ham
3.Heat frying pan -spray with cooking spray
4.Cook until cheese is melted

Red and Green Grilled Cheese!

Elizabeth Corwin

Las Vegas, Nevada

• Rudi’s Whole Wheat Bread
• Organic Plum Tomato
• Pesto
• Provolone Cheese

1. Place two slices of the provolone cheese on top of one slice of Rudi’s whole wheat bread.
2. Thinly slice the plum tomato and place slice on top of the cheese until mostly covered.
3. Spread the other slice of bread with 1 tablespoon pesto, and place this piece of bread on top of the other bread/cheese/tomato slice.
4. Melt choice of butter and/or margarine in a frying pan.
5. Place sandwich into pan and grill on both sides until cheese has melted. Enjoy

Mildn’ Peppery GrilleD Cheese!
Michael Cremin
Orlando, Florida

• 2 slices of white bread
• American Cheese
• Sliced Tomato
• Mild Red Peppers

1. On two slices of fresh white bread place two or more slices of American cheese, sliced tomato and mild red peppers.
2. Brush the top and bottom of the assembled sandwich with butter and grill.

Veganaise Grilled Cheese Sammi’s
Vel Alahan
Kappa, Hawaii

• 2 slices of whole grain bread
• slice of onione
• mozzarella cheese
• sliced tomato
• Veganaise

1. Whole Grain Bread, Slice of onion, mozzarella cheese, slice tomato and veganaise to taste.
2. Grill in a covered pan with butter. 5 minutes.
Serves one.

Crusty toasted Grilled Cheese
Kathy Prather
Saint Peters, Missouri

• 2 slices sour dough bread
• butter
• 1 slice each pepper jack, sharp cheddar, colby & mozzerella cheeses
• 1 slice tomato
• 3 sliced cooked bacon

1. Butter one side of each slice of bread and place in a heated skillet
2. Top each slice with 2 slices of the cheese each.
3. place tomato on one slice
4. place bacon on the other slice
5. heat until bread is toasted brown
6. place one slice on a plate and top with the other.

Cracked Wheat, Tomato soup Dunker!
Lynne Hoover
Esko, Minnesota

• 2 slices rudi’s organic cracked wheat bread
• Valley View Farms colby-jack cheese, sliced
• One organic roma tomato, sliced thin
• fresh organic spinach leaves
• 2T organic butter

1. Melt butter in cast iron skillet (or any other), over med heat. While butter melts
2. Assemble sandwich with the ingredients listed.
3. When butter is melted, lay prepared sandwich in pan. cover with lid. after 3-5 minutes, check bottom of sandwich to see if browned.
4. When browned to your liking, flip. brown 2nd side. slice, and dunk in your favorite tomato soup!

Browned to your delight! Grilled Cheese!
Gloria Wolff

• Havarti Cheese
• red onion
• Avocado
• Tomato

1. Use any kind of spongy type bread.
2. Butter all sides of the bread and put the cheese, tomato, onion and sliced avocado between
3. Brown both sides in butter in pan on stove until cheese melts and both sides are lightly browned. Enjoy!

The Feel Bueno Grilled Cheese
Alyssa Weisensee
Pittsburgh, Pennyslvania

The FeelBueno Grilled Cheese

At the University of Pittsburgh, our student organization FeelGood makes grilled cheese to end world hunger! Not only do our grilled cheeses taste AMAZING, but they also have an extraordinary impact, for all of the donations we collect in exchange for the cheesy goodness benefit The Hunger Project.

• Two large slices of white bread, jalapeno cheddar if available
• Two slices of sharp cheddar cheese
• Two spoonfuls of black beans
• One spoonful of corn
• Two spoonfuls of medium, chunky salsa
• Four tortilla chips for a crunchy texture

1.Spread the salsa over one slice of bread.
2.Place the cheddar and other toppings on the other slice.
3.Grill the sandwich on a either a panini press or a George Foreman Grill for five minutes, or until brown ridges form and the cheese melts.
Cut in half and share with a friend, so you both can FeelBueno!

Turkey sausage Grilled Cheese!
Natosha Miller
Tuckerton, New Jersey

1 serving
15mins

• 2 slices of rudi’s original gluten free bread
• two table spoons of smart balance butter
• two slices of american cheese
• one grilled sweet turkey sausage cut up into slices
• 1/4 cup sliced green bell pepper

1. Take a pan and let the butter melt in the pan while it heats it up
2. Meanwhile take the first piece of bread and place the cheese down first then the sausage and pepper then take the other slice of bread and place on top
3. Next put into the pan and let it get toasted on both sides about 3-5 mins for each side
after wards put on a plate and serve

Chipotle Mayo Grilled Cheese!
Rachel Goldschein
Marietta, Georgia

• 1 cup of canola oil based NATO (i use whole foods brand) to 2 chipotle peppers (canned bought mine at WF) out in mini chopper or food processor. Put this chipotle mayo in a container and set aside.
• 2 slices of your fav turkey breast (i use applegate)
• 2 slices of whole wheat Rudi’s bread
• 2 slices of peppered turkey Bacon
• 2 slices of organic valley (white cheddar, muenster, or provolone) cheese

1. Layer turkey, bacon, then cheese on top, out in toaster and let it melt together.
2. When its done spread the chipotle mayo,Mmmmmm delicious.
3. A panini would work well too just add mayo before using pain press. Just had this sandwich for lunch.

Baby Spinach Grilled Greatness!
Deborah Hardy
Dublin, California

• Whole Grain Bread (of the Rudi’s variety)
• Sliced Fresh Mozzarella cheese
• Sliced sharp cheddar
• Fresh (washed) baby spinach
• Mayonaisse

1. Gather all your ingredients and prepare the cheese slices. While assembling your first sandwich place a non-stick skillet (10″ should do) on your stove burner and heat over medium heat (do not leave skillet unattended).
2.Place slices of fresh mozzarella and sharp cheddar between bread slices. The amount is up to you, the gooey the better I say! Lay baby spinach on top of (or in between) the cheese.
3.Spread a very thin layer on the outside of one side of the bread and place mayo side down on pre-heated skillet. While this side browns spread a thin layer on the exposed slice of bread. Grill for 5 minutes on each side, or until desired brownness is achieved.
4.Serve with your favorite fruit and a glass of organic milk…or your favorite soup…enjoy!

Dijon-Apple Grilled Cheese!
Elizabeth Stover
Monett, Missouri

• 2 slices of fresh white bread
• dijon mustard
• apples
• cheese (Dubliner)
• bacon

1. Use your bread of choice, though fresh white bread is best.
2. Spread Dijon mustard on one side of both pieces of bread, and butter on other side (pan down side)
3. Cut apples into slices (slightly thicker than potato chips) and pile on to bread in pan
4. Add slices of cheese of your choice, though Dubliner is delish and my fave
5. Add bacon or bacon alternative for the more health conscious, or leave out the bacon for those who don’t consume animals
6. Pile on more cheese
7. Final layer of apples
8. Put on final slice of bread and grill away.
Perfect with pickles and chips on the side.

Organic G-CHEESE!
Zulma Jimenez
Tallahassee, Florida

For 1 person … Organic Ingredients Only!
Time: 10 min
Ingredients:

• 2 slices of Rudi’s Sandwich bread 100 % Whole wheat
• 2 slices of Mozzarella Organic Valley cheese
• 1 slice of organic turkey lunch meat
• 1 Tbsp pineapple sauce (home made)
• 2 Tbsp of crushed potato chips
• Butter

1. Pre-heat skillet over medium-low heat
2. Butter the skillet
3. Place the two bread slices on the skillet
4. Place a cheese slice on each bread
5. place the turkey slice on any of the breads
6. In the bread with cheese only put the pineapple sauce follow by the crushed potato chips.
7. Place the bread slice that has the cheese and turkey on top of the other bread slice
8. Let the bread to brown a little bit and flip the sandwich, when both sides are brownish and the cheese melted you can eat it!

The Best Healthy Grilled Cheese Sandwich
Ana Gomez
Dumas, Texas

• 4  tablespoons of olive oil
• 1   small onion, chopped
• 2   cloves garlic, minced
• 2   roma tomatoes sliced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1  lb spinach, julianne (shreaded)
• 8  slices of Rudi’s Organic 100% whole wheat
• 1/2 lb of fresh mozzarella cheese, sliced
• 1/4 lb mild goat cheese, crumbled (about 3/4 cup)

1. Top 4 slices of of Rudi’s Organic 100% whole wheat bread with mozzarella. Add the julienne spinach, and the tomato slices.
2, Sprinkle the goat cheese over the tomato, top with the remaining bread slices of the delicious Rudi’s Organic 100% whole wheat.
3. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all.
4. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200°F oven. 4 servings

Goat Cheesyness!
Anne Ellis

• 2 slices Ezekiel whole grain bread
• 2 T. extra virgin coconut oil
• several slices of raw goat cheese
• 2 slices of organic turkey
• handful of spinach leaves
• 3 thinly slices of tomato
• herbamore for seasoning

1. Put the oil on each slice of bread
2. layer above ingredients with the cheese touching both inner slices of bread
3. grill and enjoy

Momma’s Rustic Grilled Cheese
Ashley Edenfield
Atlantic Beach, Florida

• I like to use an Artisan bread if possible, if not, some sort of heavy, crusty bread. Slice to a medium thickness.
• 1 tbsp. of Dukes mayonnaise, or less (your preference), spread evenly on both peaces of bread. It helps balance the dryness of the bread. And everything fuses together better.
• You need a ripe Fuji apple and I use Cabot extra sharp cheddar.

1. Slice the apples thinly and layer on as much as you like, same with the cheese. Some people like a little, others like the cheese oozing into the pan!
2.Putting butter, or Olive Oil into the pan and letting it melt, even bubble(only the butter) a little is good. 3. Don’t let it burn and you don’t want to burn your bread. Putting the lid on the pan really helps. It traps the heat and helps the apples to soften and the cheese to melt. Crisp and lightly brown both sides and prepare for . .
DELICIOUSNESS!

Also, try Peaches and Brie. Yum!

Spice of Heaven Multigrain Grilled Cheese
Lisa Moskowitz
Unadilla, New York

• Sweet Red Onions
• 2 slices of organic multigrain bread per person
• Poblano peppers-1 per person
• really good quality hard goat cheese
• part skim ricotta
• blue cheese

1. Take poblano pepper and remove the outer skin by putting it on oven burner, turning, and putting in brown paper bag for 15 minutes. Then wash off skin by rubbing- wear gloves and don’t touch your eyes. cut open pepper and remove all seeds.
2. Put poblano, divided in half, on both pieces of bread, spread with blue cheese and ricotta cheese.
3. Grate hard goat cheese,be generous, on top of one piece of bread, and put sweet onions on other side.
4. Put both sides together, and grill- making sure all the cheese gets melted
5. go to heaven when you eat the first bite- if you are spicy sensative, cut down the amount of poblano pepper!!

Tart and Crispy Grilled Cheese
Natalie Raasch
Glendale, Wisconsin

• Sourdough Bread
• Crispy Tart Green Apples
• Sharp or creamy cheddar Cheese
• bacon
• butter

1. Throw some butter in a frying pan.

2. Stack cheese, apple slices and bacon slices onto bread.
3. Sandwich it and plop into butter.
4. Fry on both sides till lightly browned and crispy to liking. Slice in half and serve!

Creamy Jalapeno Grilled Cheese!
Danielle Burget
Coos BAY, Oregon

• 1/3 cup cream cheese (softened)
• 1/4 cup diced jalapeno ( canned)
• 1/2 cup shredded smoked gouda
• 2 tsp finley chopped fresh cilantro
• 4 slices sourdough french bread cut 1/2″ thick
• Butter

1. Mix cheeses and jalapeno and cilantro

2. Butter one side of each piece of bread and place butter side down on plate.
3. Spread cheese mixture over 2 of the slices on the unbuttered side place the other slice of bread on top.
4. Grill on med heat in a skillet till cheese is melted and turn once so bread is toasted on both sides.

7 Grain with Flax Grilled Cheese Delight!
Olivia Christensen
Lime Springs, Iowa

• Rudi’s 7 Grain w/ Flax Bread 2 pieces
• Butter 1 Tablespoon
• Cheese of your choice 2 slices (Cotswold Double Glouchester with onions and chives is chef’s choice)
• Diced bell peppers (green, red, yellow, orange) 2 Tablespoons
• Diced Mushrooms 1/2 Tablespoon
• Diced Roma Tomatoes 1 Tablespoon

1. Melt butter
2. Brush on bread place bread on warmed pan
3. Place one slice of cheese then peppers, mushrooms, tomates and then other piece of cheese.
4. Cook under crispy then flip until the other side is crispy.
Serve warm

Sweetooth Grilled Cheese
Amanda Panning
Hillsborough, North Carolina

• 1 slice of sharp cheddar
• 1 slice of swiss,
• thinly sliced pear
• Apricot jam

1. Spread Apricot Jam, Cheese and pears between two slices of rudis…..
2. dab of butter in pan. grill to perfection. add arugula once toasted and enjoy!
serves one

Organic Multigrain 3 Cheese Grilled Sandwiches
Astrid Hernandez-Vlahakis
Central Islip, New York

• 4 Organic plum tomatoes, halved lengthwise
• 2 tablespoon(s) Organic extra-virgin olive oil, plus more for brushing
• 1 tablespoon(s) Organic sherry vinegar
• 1 thyme Organic sprig or (fav herb)
• 1 teaspoon(s) tOrganic hyme leaves
• Hymalayan Salt and freshly ground pepper
• 1 small Organic clove garlic, minced
• 8 slice(s) Organic multigrain bread
• 3/4 cup(s) shredded Munstercheese
• 3/4 cup(s) shredded smoked cheddar cheese
• 3/4 cup(s) shredded Gouda cheese

1. Preheat the oven to 450°F.
2. In a bowl, toss the tomatoes with the 2 tablespoons of oil, the vinegar, and thyme sprig (or your favorite herb) and season with salt and pepper.
3. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel.
4. Remove the skins.
5. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper.
6. Preheat a panini press or grill pan. Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil.
7. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices.
8. Top with the tomatoes, the remaining cheese, and the remaining bread, oiled side up.
9. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.

Southwest Grilled Cheese
Michelle Gauthreaux
Chicago, Illinois

• 2 slices of your favorite Rudi’s Organic Bread
• 1-2 T butter
• 1/4 c black beans
• 1 sandwich-size slice cheddar cheese
• 1 sandwich-size slice pepper jack cheese
• 2 T diced tomato
• 2 T frozen corn, thawed

1. Spread butter on outer sides of both slices of bread
2. Place remaining ingredients on one piece of the bread
3. Cover with the other slice and grill a few minutes on each side (or in a sandwich press) until cheese is melted and bread is golden brown.
Bacony Crisp Grilled Cheese
Lisa Sellers
Sunman, Indiana

• 2 pieces of really good wheat bread
• 2 (1 oz) slices of cheddar cheese
• 4 strips of bacon, fried crisp
• 2 slices of fresh tomato
• 1 TBSP butter, softened

1. Butter one side of each piece of bread.

2. Place the first piece butter side down on a heated panini press or skillet.

3. Add 1 piece of cheese, the bacon, and the tomatoes then the other piece of cheese.

4. Then top with the second piece of bread, butter side up. Close panini lid and cook until browned. If using the skillet, brown on each side. Enjoy!

Shredded cheesy leftover grilled cheese!
Christiana DeVoney
Elizabeth, Illinois
Serving size: 2

• 4 slices of Sliced Italian bread
• 1/2 c. cheddar cheese (grated)
• 1 c. cooked chicken (shredded) Best if it’s leftover chicken taken off the bone
• 1 Tlbs. diced green chili’s
• Pinch of salt and red pepper

1. Mix ingredients together in a bowl.
2. Mixture should feel moist when mixed together.
3. Butter one side of each piece of bread and set aside.
4. Heat pan or griddle to a medium heat.
5. Place butter side of bread down on cooking surface after having spread the chicken and cheese mixture on dry side.
6. Cover with the other piece of bread, butter side out.
7. Grill on both sides until golden brown. Place on plate and serve with tortilla chips and salsa.

Raisin bread Grilled cheese
Julie Lorenzen
Pacific Grove, CA

• 2 slices Rudi’s Gluten Free Raisin Bread
• 1/2 thinly sliced apple
• 2 Gruyere Cheese slices
• 1. Brush panini press with olive oil.
• 2. On each slice of bread place one slice gruyere cheese and a few slices of the apple. C
• 3. Close sandwich and place in the press.
• Enjoy!!

Italian seasoned Grilled Cheese
Rachel Soumokil
Prescott, Arizona

• Rudy’s Whole Wheat Bread or Rudy’s White Bread [whichever one we have on hand]
• Organic Valley Butter
• Organic Valley Mild Cheddar Cheese
• Organic Tomato
• Organic Italian Seasoning

1. Heat up cast iron pan. Place a buttered slice of bread into pan, butter side down.
2. Put a layer of cheese on top of the bread and a slice of tomato.
3. Sprinkle some Italian seasoning on top of tomato and top it with a buttered slice of bread, buttered side up.
4. When the bottom slice is golden brown, flip and brown other side

Nuts and Humus Grilled Cheese
Fran Diaz
Auburn, New York

• 2 slices of whole grain bread with nuts
• Humus
• tomato
• cheese

1. Butter two slices of whole grain bread with seeds/nuts.
2. Take enough flavored humus (whichever flavor is your fav!) and spread over bread, opposite sides of buttered side.
3. Place two slices of tomato on bread slices.
4. Place two slices of favorite flavor of cheese–I like swiss–on top of tomatos.
5. Marry the two pieces of bread together and cook on a panini press (if you are lucky enough to have one) or in frying pan sprayed with cooking spray or in broiler oven.
ENJOY the goodness!!!

Awesome Grilled Cheese
Kristin Abraham
Fort Collins, Colorado

• 4 slices sourdough
• 1-2 T salted butter
• 2 oz. fontina
• 2 oz. havarti
• 1 yellow or orange tomato
• 6 fresh basil leaves
• 1 T honey (more or less, to taste)
• 4 slices cooked bacon (optional)

1. Generously butter one side of each of the slices of bread. Put two slices, butter-side down on a griddle preheated to 300 degrees (F).
2. On each of the two slices, layer 1 oz. of fontina and 1 oz. of havarti. Add tomato and basil leaves. If using bacon, place two slices on top of tomato and basil.
3. Drizzle 1 T honey over the tomato and basil (and bacon, if you use it).
4. Place the other two slices of bread on top, butter side up.
5. Grill approximately 5-7 minutes per side until cheese is melted and dripping from edges

Back to basics Grilled Cheese
Chris Lange
Lakewood, Colorado

• 2pieces of bread
• butter
• swiss cheese

1. 2 pieces of bread any kind.
2. Heat frying pan to medium. put in tbs of butter.
3. I like swiss cheese one or 2 slices so that it covers the bread.
4. I add grilled red pepper slices.
5. Then put the sandwich in the pan till one side is brown turn over brown other side adding more butter if necesssary.

Feta-Peppa Grilled Cheese
Sarina Roth
Braselton GUAM (GU)

• Rudi’s Organic Sourdough Bread (2 slices)
• 1/3 c Organic Valley Organic Feta Cheese
• 1/2 c Roasted Red Peppers (organic fresh red peppers broiled in organic olive oil)
• 1/4 c sliced organic Kalamata olives
• 12 leaves of fresh organic spinach
• 1 TB Organic Honey Dijon Mustard

1. Lay 2 slices of Rudi’s Organic Sourdough bread in a frying pan coated lightly with olive oil and sea salt.
2. Turn heat up to medium.
3. Flip bread when slightly browned and sprinkle feta cheese on one side of bread. T
4. Top the cheese with hot roasted red peppers and sliced olives.
5. Cover to warm the cheese.
6. Once bread is grilled nicely, remove from pan, add spinach on top of cheese and veggies. Add mustard to empty slice of bread and place on top of sandwich. Enjoy!

Epic Burgers
Donna Collum
Hot Springs National Park, Arkansas

• 8 pieces of regular bread
• 8 slices of cheese
• 1 lb hamburger meat
• 1 lb bacon

1. cook bacon until thoroughly done set aside
2. cook hamburger in two patties set aside
3. make two grilled cheese sandwiches put a piece of cheese on top of each one after making and one hamburger patty top this off with bacon and the other grilled cheese sandwich.
4. grill until the cheese is melted for an awesome burger. repeat with leftover ingredients

Curried Grilled Cheese
Amber DeGrace
Red Lion, Pennsylvania

• 2 slices fresh sourdough bread
• 2 tsp. butter, at room temperature
• 1/8 tsp. curry powder
• 1 T mango chutney
• 3 slices brie
• 2 slices buffalo mozzarella
• 1/8 c. arugula, washed and dried
• 2 T sour cream
• 1 T mayonnaise
• 1/2 tsp. hot sauce

1. Heat griddle to 300.
2. Combine butter and curry powder.
3. Spread butter mixture evenly on bread.
4. Put one slice of bread butter-side down on the heated griddle.
5. Spread mango chutney on the bread and top with brie, mozzarella, and arugula.
6. Top with the other prepared bread and grill both sides until golden brown.
7. Combine sour cream, mayonnaise, and hot sauce to serve as a dipping sauce for the grilled cheese.
8. Cut grilled cheese diagonally and enjoy! I always use ingredients that are organic and/or local and suggest others to do the same

Bleeding Grilled Cheese
Cristina West
Oklahoma City, Oklahoma

• 2 slices Rudi’s organic 100% whole wheat bread
• 4 TBS. Muir Glen organic tomato sauce
• 1 slice Organic Valley mild cheddar cheese
• grass-fed butter for bread

1. Butter one side of both pieces of bread.
2. Place one slice of bread butter side down in a hot cast-iron skillet.
3. Spread tomato sauce on the bread and then place the cheese on top.
4. Put the other piece of bread on top, butter side up.
5. Grill on each side about 2 minutes, until golden brown.
6. Serve hot and enjoy!

Healthy and Quick Grilled Sammi
Jacquelyn Pontzious
Tigard, Oregon

• 6 slices of Rudis Rocky Mountain sour dough bread.
• 12 slices of monterey jack/jalapeno cheese
• organic oregano
• Grey Poupon mustard
• Best Foods mayonnaise
• 3 large organic tomatoes – slightly soft to touch
• Krafts grated parmesan cheese
• salt & pepper to taste

1. Toast sour dough bread.
2. Spread one side with mayonnaise and one side with the Grey Poupon mustard.
3. Place one slice of cheese on each side of the toasted bread.
4. Slice tomatoes very thinly and place one or one and half slices of the tomato on top of the cheese.
5. Sprinkle both sides with oregano and slightly salt and pepper.
6. Sprinkle all slices with parmasen cheese.
7. Place all slices on a cookie sheet and place under the broiler for about 10 to 15 minutes.
8. You can place the slices together or eat them open-faced.
9. ENJOY, ENJOY, ENJOY!
10. Great tasting, very healthy, and quick to make.

Grilled Havarti Cheese Sandwich with Spiced Apples
Sandy Nevels
Fremont, California

• 1/4 cup plus 3 Tbsp butter, softened
• 2 Granny Smith apples, cored & sliced thin.
• 4 to 6 Tbsp sugar, to taste
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 8 slices Rudi’s Harvest Seeded Bread (or any bread on hand)
• 8 thin slices Havarti Cheese

1. Melt 3 tbsp butter in a skillet over medium heat. Add apples, sugar, cinnamon, cardamom & nutmeg, cook about 6 min, stirring until most of the apple juices are reduced and the apples are coated with the syrup. Remove pan from heat. Set aside.
2. Butter one side of each slice of bread and then place four slices on a griddle on med heat. Top each with one slice of Havarti, 1/4 of the spiced apples mixture, another slice of Havarti and top with remaining slices of bread.
3. Brown on each side 3 to 5 minutes, until golden and cheese begins to melt.
(this would be great prepared on a panini!)

Grilled B A T (bacon, avocado,tomato) sandwich
Bren Bril
Sterling Heights, Michigan

• Two slices of your favorite Rudi’s bread
• two slices of tomato
• 3 slices of cooked bacon
• 2 thin slices (or to your preference) of avocado
• 1 tablespoon of honey-mustard

1. Pre-cook bacon to your desired crispness
2. slice tomato’s and avocado’s
3. Apply honey-mustard thinly on bread, followed by strips of bacon, avocado and tomato. (At this point you can add a slice of provolone cheese if you want cheese)
4. After sandwich is assembled grill it in your favorite grilled cheese pan on on a panini press. Cook to your desired crispness…I usually go about 3 minutes on each side.

Honey Sweet Grilled Cheese
Sarah Curtis
Munith, Michigan

• Rudy’s honey wheat
• Organic Valley Chedder
• Tomatoe
• Basil
• Organic valley pasture butter

1. Spread butter on one side of each slice of bread.
2. Heat griddle, put buttered side of bread down on hot griddle then top with cheese,basil,and tomatoe and more cheese.
3. Top with last slice of bread butter side up.
4. Toast on both sides make sure cheese is melted And well-lah done!!!

Caprese Grilled Cheese
Jenn Diaz
Mechnicsburg, Pennyslvania

• 2 slices Rudi’s Organic Tuscan Roasted Garlic Artisan Bread
• 1/4 c Organic Valley Shredded Mozzarella
• 1 tomato, sliced
• 4 leaves fresh basil
• 1/8 TBSP Organic Valley butter

1. Place cheese, 2 slices of tomato, and basil leaves between bread slices.
2. Heat skillet over medium heat.
3. Add half of butter to skillet.
4.  Place sandwich on melted butter in skillet. When the bottom begins to brown (about 2 minutes), flip sandwich, adding second half of butter to skillet.
5. Continue to brown on second side (approximately 1 minute). Remove from skillet.

Num! Num! Num! Grilled Cheese
Camille McConnell
Erie Pennsylvania

• Pesto
• Rudi’s Whole Wheat Bread
• Organic Valley Cheese
• butter

1.first step, make homemade pesto
2.step two slather said pesto onto yummy rudi’s whole wheat bread
3.three, top with Organic Valley cheddar cheese
4.four (or maybe 2 haha) spread a generous amount of Organic Valley pasture butter on bread
5.five, toast to perfection
6.six, don’t let your husband steal it!