Hot Cheesy Kabobs

Who doesn’t like hot cheese on a stick? And if you put the sauce on the side, this delight even satisfies those avoiding carbs!


  • 1 package Carr Valley Bread Cheese (Juustoleipa)
  • 1/2 lb. Lebanon Bologna
  • 2 ounces Robert Rothschilds Raspberry Chipotle Sauce.


  1. Cut Lebanon Bologna and Carr Valley Bread cheese into 1/2 – 3/4 inch cubes.
  2. Alternate Lebanon Bologna and Bread Cheese on skewers, with caramelized sides of bread cheese facing out.
  3. Place kabobs on griddle, skillet or grill over medium heat with one of the caramelized sides of the bread cheese facing down.
  4. After 3-5 minutes, turn kabob so that the other caramelized side is down. Cook for another 2-4 minutes.
  5. Remove and place in a single row on a plate. Drizzle with Raspberry Chipotle Sauce.
  6. Serve and enjoy!