Grilled Pumpernickel and Gouda Sandwich – a delicious recipe with whole grain mustard, mustard, flat leaf parsley, tarragon, garlic, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
2
To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
3
Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
4
Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
5
Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.
268
kcal
Calories
20
g
Fat
7
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons whole grain mustard, 3 tablespoons mild Dijon mustard, 2 tablespoons chopped fresh flat leaf parsley, 1 tablespoon chopped fresh tarragon, and more.
Yes, Grilled Pumpernickel and Gouda Sandwich falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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