* Combine 1/4 cup whole-grain Dijon mustard and 1 tablespoon chopped fresh chives. Spread mustard mixture evenly over each of 4 (1-ounce) slices sourdough bread. Top each serving with 1 ounce thinly sliced raclette and 1 bread slice. Heat a large nonstick skillet over medium heat. Coat both sides of sandwiches with cooking spray. Place 4 sandwiches in pan; cook 3 minutes on each side or until toasted. Repeat procedure with remaining sandwiches.