Pickle Creek Blood Orang Thyme Olive Oil and Raspberry Lemon Balsamic Vinegar put a new twist on a lighter version of this classic sandwich.
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Monte Cristo Grilled Cheese
Ingredients
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
- 2-3 Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar
- 6 slices deli ham
- 2 slices Gouda cheese
- powdered sugar
Ingredients
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
- 2-3 Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar
- 6 slices deli ham
- 2 slices Gouda cheese
- powdered sugar
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Instructions
Heat a large skillet over medium heat. Add Blood Orange Thyme Olive Oil to coat the bottom of the skillet.
Brush Raspberry Lemon Balsamic Vinegar on 2 pieces of bread and place bread in skillet, balsamic side up. Layer each slice with ham and gouda. Brush 2 more slices with balsamic and place on sandwiches balsamic side down.
Cook 3-4 min until bottom bread is golden brown, flip the sandwich, and cook 3-4 min more until the other side is golden and cheese is melted. Dust with powdered sugar. Enjoy!
