Grilled Ham and Cheese with Tomato

Wheat bread would be a good stand-in for the white bread in this modified ham-and-cheese sandwich. A creamy spread of sour cream, Dijon mustard, and Parmesan cheese adds lots of flavor.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 407
Caloriesfromfat 30 %
Fat 13.5 g
Satfat 5.9 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 28.2 g
Carbohydrate 47.5 g
Fiber 5 g
Cholesterol 54 mg
Iron 2.9 mg
Sodium 1229 mg
Calcium 337 mg


2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
1 tablespoon grated fresh Parmesan cheese
8 (1 1/2-ounce) slices hearty white bread
16 (1/2-ounce) slices 33%-less- sodium ham
8 (1/8-inch-thick) slices tomato (about 1 medium)
8 (1/2-ounce) slices reduced-fat Swiss cheese
2 teaspoons chopped fresh chives
Cooking spray


Combine mustard, sour cream, and Parmesan cheese in a small bowl.

Spread 2 teaspoons mustard mixture over each bread slice. Top each of the 4 bread slices with 4 ham slices, 2 tomato slices, 2 cheese slices, and 1/2 teaspoon fresh chives. Top with the remaining bread slices. Lightly coat outside of bread with cooking spray.

Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with the remaining sandwiches.

David Bonom,

Cooking Light

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note