2 tablespoons of salted butter
2 slices of sourdough bread
3 thin slices of fresh mozzarella
1 oz of goat cheese
2 oz Made In-House Kale & Brussels Sprout Slaw
Heat 2 tablespoons salted butter in a cast-iron or nonstick skillet over medium-low heat.
Place both slices in butter and move around so butter evenly coats the slice.
Layer the cheese evenly between the two slices and cook until melted, periodically checking the underside of the bread to make sure its not burning.
When cheese is melty and bread is golden brown, add Made In-House Kale & Brussels Sprout Slaw and flip one slice onto the other. Press down slightly so that the cheese melds together.
Remove from heat, let cool for one minute to ensure cheese stabilizes before cutting. Serve.