HERB BUTTER GLUTEN FREE GRILLED CHEESE SANDWICHES
Yield Portion Size
| 1/2 cup |
Salted butter, softened
|
| 2 tbsp |
Fresh rosemary, finely chopped
|
| 1 tbsp |
Fresh thyme
|
| 12 slices | |
| 6 slices |
Muenster cheese
|
| 6 slices |
Provolone cheese
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 423 mg | 42% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 83 mg | 28% |
| Total Fat | 34 g | 52% |
| Iron | 0 mg | 2% |
| Potassium | 88 mg | 0% |
| Calories | 441 kcal | 22% |
| Sodium | 712 mg | 30% |
| Protein | 16 g | 32% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 19 g | 95% |
| Sugars | 3 g | 0% |
| Vitamin C | 1 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Mash butter and herbs together in a small bowl with a fork until well blended.
-
Step 2
Heat a large skillet or electric griddle for medium-low heat.
-
Step 3
Top 6 gluten free bread slices with 1 slice provolone and one slice muenster, cutting if necessary to prevent overhang. Top with remaining bread slices. Spread prepared herb butter on outsides of sandwiches, a little more that 1 teaspoon per side.
-
Step 4
Toast sandwiches in skillet or on griddle 4 to 6 minutes on each side or until golden brown and cheese is melted.
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