Prosciutto and Le Fin Renard

• 30 ml (2 tbsp) Bergeron Blueberries & Port confit
• 2 to 3 slices prosciutto
• 80 ml (⅓ cup) Bergeron Le Fin Renard cheese, grated
• 15 ml (1 tbsp) toasted pecans, roughly chopped

Chicken and Swiss cheese

• 15 ml (1 tbsp) Bergeron jalapeño pepper jelly
• 80 ml (⅓ cup) shredded cooked chicken or thinly sliced roast chicken
• 80 ml (⅓ cup) Bergeron Swiss cheese, grated
• 3–4 thin slices green apple (such as Granny Smith)

Bacon and Classique Smoked

• 30 ml (2 tbsp) Bergeron Caramelized Onion confit
• 2 slices cooked bacon, cut in half
• 15 ml (1 tbsp) chopped sun-dried tomatoes
• 80 ml (⅓ cup) Bergeron Classique fumé cheese, grated

1. Spread the inside of the bread slices with the confit or jelly indicated for the chosen filling.
   Arrange the remaining toppings and cheese on one slice, then close the sandwich with the other slice. Spread the outside of the sandwich with butter.
2. Heat a nonstick skillet over medium-low heat. Add the sandwich and cook for 3–4 minutes per side, pressing down lightly with a spatula, until the bread is nicely golden and the cheese is melted. If needed, cover the skillet for 1–2 minutes to help the cheese melt without burning the bread.