Grilled Cheese: Havarti Dill and Cucumber on RyeMacki West
My kid was begging me for a grilled turkey and cheese sandwich, but I had another idea. I felt it was time to introduce her to my favorite grilled cheese, havarti, dill and cucumber between two pieces of rye. It’s been forever since I’ve made one so she has never had the opportunity to give it a try. It was an unexpected hit. Find out about it after the jump…
Slicing Cucumbers 1 of 13
The Mandoline Makes the Perfect Slice 2 of 13Sylive's slices were best for snacking so I busted out the madoline for a quick slicing.
Into The Bowl They Go. 3 of 13
With One Sneaking Away For A Bite 4 of 13
Cider Vinegar Pour 5 of 13
Measuring The Sugar 6 of 13
Pouring In The Water 7 of 13
Layer One Of Havarti Cheese 8 of 13
Adding The Cucumbers 9 of 13
Top With Another Slice Of Rye 10 of 13
Preparing To Flip 11 of 13
Finished! 12 of 13
Look Who Likes It! 13 of 13Sylvie may not be into this version of grilled cheese, but her younger bro was all over it!
Havarti Dill and Cucumber on Rye Recipe
4 slices of rye bread
Havarti with dill
1 tablespoon apple cider vinegar
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon dill
Slice about 1/3 of the cucumber into very thin slices. Place in a bowl and add the vinegar, water, sugar and dill. Stir to combine and set aside. Slice enough havarti for a double layer of cheese on each sandwich. Spray one side of each piece of bread with cooking spray, the lay on a griddle. Place one layer of cheese on two sliced of bread, followed by a layer of cucumbers, then another layer of cheese. Top each with another slice of bread and grill over medium for 3-5 minutes or until cheese begins to melt and bread is browning. Flip and cook for another 3 minutes. Slice in half and serve. Makes 2 whole sandwiches.
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