Ingredients Kerrygold Ploughman's Pressed Sandwich

4 naan flatbreads or large pocket-less pitas

1/2 cup apple butter

1 cup (4 ounces) grated Kerrygold

Dubliner® Cheese

1/2 cup chopped pickled vegetables, such as onions or Giardiniera

4 teaspoons oil

Kerrygold Skellig-Stuffed, Prosciutto-Wrapped Dates

3 ounces, sliced 1/2-inch thick and then cut into 1-inch squares Kerrygold

Skellig Cheese

12 medjool dates, split lengthwise on one side to remove pit

3 thin slices prosciutto (about 1 1/2 ounces), cut into 12 long, thin strips

Kerrygold Ploughman’s Pressed Sandwich

Heat a large skillet or griddle over medium-low heat. Spread each of the naan breads or pitas with 2 tablespoons of apple butter. Scatter 2 of the breads with half the vegetables, all of the cheese, then remaining pickles. Cap with remaining flatbreads, apple butter side down and brush sandwich tops with half the oil.

Place sandwiches, oiled side down in skillet or griddle. Top with a plate and lightly weight the sandwiches (a couple of cans will do the trick). Grill until sandwich bottoms are crisp and golden brown, about 3 minutes. Remove weights and plate, brush sandwich tops with remaining oil and flip sandwiches. Return plate and weights and continue to grill until remaining side is golden brown and cheese has melted, 2 to 3 minutes longer. Halve or cut into triangles and serve immediately.

Kerrygold Skellig-Stuffed, Prosciutto-Wrapped Dates

Adjust oven rack to upper middle position and heat oven to 400 degrees. Stuff each pitted date with a piece of Skellig cheese. Press date back into shape to enclose the cheese. Wrap a strip of prosciutto around each date and place on a small baking sheet.

Bake until cheese has melted and prosciutto is golden brown, 5 to 7 minutes. Serve!

 

*Recipes courtesy of Three Many Cooks

*Photos courtesy of Erika Pineda-Ghanny