- 2 slices 18-grain bread
- 2 tablespoons roasted red pepper hummus
- 4 slices Great Midwest® Habenero Jack cheese
- 4 dill pickles, sliced
- 1/2 medium tomato, sliced
Butter one side of each slice of bread. Spread the hummus on the other sides and place both pieces buttered side up in a skillet over medium heat. Place cheese over the hummus and top with pickles.
Grill until cheese begins to melt, then top one side with slices of fresh tomato. Flip the other side on top of the tomato layer to create a full sandwich. Grilling until both sides of sandwich are golden brown.