Ingredients
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1⁄2 cup cooked Lundberg brand Creamy Parmesan Boxed Risotto
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1⁄8 cup Asiago Cheese
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1⁄8 cup Parmesan Cheese
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1⁄4 cup diced Cucumber
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1⁄2 teaspoon dried Rosemary
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1⁄2 teaspoon dried Dill
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2–4 tablespoons melted sweet Butter
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2 slices Sunflower Seed Bread
Directions
Steps
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1
Done
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Combine cooked risotto, cheeses, cucumber, rosemary, and dill in a mixing bowl. |
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2
Done
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Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Place risotto mixture on the bread. Place other slice of bread on top, butter side up. Turn burner to medium heat. |
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3
Done
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Let sandwich cook for 3–5 minutes per side or until bread is golden brown. |
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4
Done
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Cut on the diagonal and serve warm. |
