We've taken the traditional ham and cheese sandwich up a notch by using hearty rye bread, two flavors of tangy mustard, fresh vegetables like tomato and onion, and smooth, creamy Havarti cheese.
Oxmoor House JANUARY 2004
Combine stone-ground and Dijon mustards. Spread mustard mixture evenly onto each of 4 bread slices. Top each evenly with ham, cheese, tomato, and red onion. Cover with remaining 4 bread slices.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches to pan; cook 4 minutes on each side or until lightly browned. Repeat procedure with remaining 2 sandwiches. Serve immediately.
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