Foghorn Leghorn Grilled Cheese

Yield: 2 Grilled Cheese Sandwiches

This is a grilled cheese that you can be proud of!


  • 2 tsp brown mustard
  • 1/2 tsp dill
  • Butter or margarine
  • 4 slices whole-grain bread
  • 4 slices Havarti cheese
  • 1 oz. crumbled blue cheese
  • 4 oz. cooked chicken breast, thinly sliced
  • Baby spinach


  1. In a ramekin, mix together the mustard and dill.  Set aside.
  2. On a cutting board, spread butter over two slices of bread.  Place each slice on the board, butter-side down.
  3. Divide the mustard mixture between both bread slices, spreading evenly.  Top with a slice of Havarti cheese.
  4. Sprinkle the blue cheese over both slices.  Top with the chicken.
  5. Add the spinach to each sandwich, and then top with the remaining slices of Havarti.
  6. Place the remaining slices of bread on top.  Butter the top side.
  7. Cook in a cast iron skillet over medium heat until golden brown.  Flip once, and cook the other side, again until golden brown.
  8. Remove from the heat, and let stand 30 seconds before cutting each sandwich in half.  Serve hot.
Adapted from Grilled Cheese Kitchen.


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