Ingredients

The following ingredients have 4 Servings
  • 4-6 tablespoons 1/2 to 3/4 stick butter, room temperature
  • 1 teaspoon chili paste
  • 1/2 cup 4 ounces Wisconsin Mascarpone Cheese, softened
  • 2 scallions (thinly sliced (white and green parts))
  • 1/4 cup tomatoes (small dice)
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • 1/2 cup arugula
  • 1 cup cooked Maine lobster (coarsely copped)

Instruction

  • In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  • Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  • In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.