Red Rock Grilled Cheese with Cranberry Relish
- 8 1/4-inch slices sourdough (we like to use Madison Sourdough Bread)
- 2 tablespoons butter, softened
- 6 ounces Red Rock, coarsely grated
- 2 tablespoons of Fromagination Cranberry Relish
Butter one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Distribute the cheese over the bread slices. Place remaining bread, buttered side up, on top of the cheese, spread Cranberry Relish on both sides of the bread.
For stove-top method: Heat a large pan over a medium-high heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut in half and serve immediately.
For sandwich maker method: Preheat the sandwich maker. Assemble as directed above. Cook according to the manufacturer’s instructions.
Serves 1 person.