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Grilled Ham and Cheese with Tomato

Yield 4 servings (serving size: 1 sandwich)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.