3 tbsp. whole grain mustard
3 tbsp. mild Dijon mustard
2 tbsp. chopped flat leaf parsley
1 tbsp. chopped tarragon
1 small garlic clove, minced
Red wine vinegar
8 oz. of sliced Legendairy® Gold Chevre Goat Gouda
Soft butter
8 slices soft dark pumpernickle bread
3 tbsp. mild Dijon mustard
2 tbsp. chopped flat leaf parsley
1 tbsp. chopped tarragon
1 small garlic clove, minced
Red wine vinegar
8 oz. of sliced Legendairy® Gold Chevre Goat Gouda
Soft butter
8 slices soft dark pumpernickle bread
To make the mustard: Combine the whole grain mustard with Dijon mustard in a bowl. Stir in parsley, tarragon and garlic. Add a few drops of vinegar to taste and set aside. To make sandwiches: Place 4 slices of bread on work surface. Layer Legendairy® Gold Chevre Goat Gouda then top with second piece of bread and press together. Brush outsides with butter. Heat a heavy nonstick skillet over medium-high heat and add sandwiches. Weight with a second pan and decrease heat to medium-low. Cook until the first side is crisp and golden. Turn and cook second side. Serve with mustard on side.
Serves 4
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