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  • 6 ounces chèvre (goat cheese), softened
  • 2 green onions, finely chopped (about 2 tablespoons)
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon Food Club ground black pepper
  • 2 tablespoons Food Club unsalted butter, softened
  • 8 (½-inch-thick) slices crusty bread
  • 4 ounces thinly sliced prosciutto
  • 3 medium radishes, thinly sliced (about ¼ cup)
  • 1 cup loosely packed arugula


  1. In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.
  2. Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.
  3. Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

  • 1 cup loosely packed arugula
  • 20g Fat (13g saturated)
  • 58mg Cholesterol
  • 1000mg Sodium
  • 29g Carbohydrates
  • 2g Fiber
  • 22g Protein