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A delicious twist on a classic melt, to celebrate National Grilled Cheese Month!
April is National Grilled Cheese Month!
To celebrate, try this twist on the classic.
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 medium cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
4 large croissants, halved lengthwise
¼ cup sun-dried tomatoes, coarsely chopped
6 ounces Brie cheese, rind removed
6 ounces Swiss cheese, coarsely grated
4 1-ounce slices smoked turkey
Over 100 recipes featuring the top 16 age-busting power foods from culinary expert Rebecca Katz.
1. Mix mayonnaise, mustard, garlic and rosemary. Add salt to taste. Set aside for up to 30 minutes at room temperature or up to a day refrigerated.
2. Spread 2 tablespoons mixture on bottom half of croissants. Layer on tomatoes, Brie, Swiss cheese and turkey. Add croissant tops.
3. Heat a nonstick skillet over medium-low heat. Cook sandwiches 2 to 3 minutes, covered, until golden brown. (Because of their high butter content, croissants can burn easily. Watch carefully.) Turn over, pressing each with a spatula to compress. Cover and cook 2 to 3 minutes, until undersides are golden brown. Turn once more, pressing again; cook for 1 minute.
4. Let cool 5 minutes.
From Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin. Copyright ©2011. Printed with permission from Andrews McMeel Publishing, Photograph by Maren Caruso.