- 2 slices Le St-Félicien Lac-Saint-Jean cheese
- 2 slices Fontina l’Abbaye St-Benoît cheese
- 2 slices Le Sorcier de Missisquoi cheese
- 45 ml (3 tbsp.) tarragon butter, home-made
- Bread chosen: Sliced muesli bread
- 45 ml (3 tbsp.) butter, softened
- 5 ml (1 tsp.) fresh tarragon, chopped
- Top one bread slice with cheese and cover with the second bread slice.
- Spread both outer bread surfaces with tarragon butter.
- In a frying pan, grill both sides of the sandwich.
- In a small bowl, mix all the ingredients together. Set aside.
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