Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

407 calories; calories from fat 30%; fat 13.5g; saturated fat 5.9g; mono fat 3.7g; poly fat 0.8g; protein 28.2g; carbohydrates 47.5g; fiber 5g; cholesterol 54mg; iron 2.9mg; sodium 1229mg; calcium 337mg.
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