4 Slices Great Harvest Whole Wheat Bread – Bread Rack

1 Cup Shredded Kenny’s Mild White Cheddar – Cheese Case

2 Tbsp Organic Valley Butter – Refrigerated Aisle 1

2 Tsp Westbrae Dijon Mustard – Aisle 3

½ Cup Baby Spinach Leaves – Produce

1 KY Proud Tomato, thinly sliced – Produce

Spread one side of each bread slice with softened butter. Spread other side of bread slices with Dijon mustard. Divide cheeses evenly on mustard side of two bread slices. Cover with tomato slices and spinach leaves, and top with remaining bread slices, mustard side down.  Prepare and preheat two sided grill.  Grill sandwiches for 2-3 minutes, until bread is golden brown and cheese is melted. Or use a skillet to grill sandwich, one side at a time. Makes 2 sandwiches.

Adapted from www.busycooks.about.com