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Source: America's Favorite Food Associations

The Wisconsinite
Cheese, mustard and cranberry sauce make a sweet and tangy sandwich.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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1/4 cup cranberry sauce
4 teaspoons Dijon mustard (or use a Wisconsin mustard if you can)
2 tablespoons butter, at room temperature
8 sandwich-size slices dark rye or marble bread
8 ounces Wisconsin Colby cheese (or use Wisconsin Colby-Jack or Wisconsin Cheddar)
2 ounces Wisconsin blue cheese, (such as Hook’s Blue or Seymour Dairy’s Ader Käse), coarsely crumbled (or use any creamy yet slightly crumbly blue cheese)

In a small bowl, mix the cranberry sauce and mustard together.

To assemble: Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cranberry mixture on the bread. Distribute the Colby and crumble the Blue Cheese over the Colby. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes or until the undersides are have darkened and become crisp. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are crisp. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You might have to peek inside to make sure). Remove from the pan and let cool 5 minutes. Cut in half and serve.

For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer’s instructions.

Laura Werlin, "Grilled Cheese, Please!"

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