sandwiches

Ingredients

	1 Tbsp white wine vinegar
	1 Tbsp Dijon mustard
	1/2 loaf/loaves French baguette bread, cut into 5-inch pieces
	3 oz extra lean deli-sliced ham, approximately 4% fat
	1 1/2 oz low-fat hard cheese, Monterey Jack
	1/2 serving(s) sweet pickle(s), about 2 thin pieces sliced lengthwise
	1 Tbsp frozen orange juice concentrate
	1 cup(s) arugula, leaves

Instructions

• In a small bowl, whisk together all ingredients for dressing.
  
  
• Split each of the baguette pieces open crosswise. Pull out some of the soft center of bread.
  
  
• Drizzle dressing onto both sides of baguette pieces. Layer ham, cheese and gherkin slices inside each sandwich, dividing ingredients evenly. Top each with arugula.
  
  
• Coat a large, nonstick skillet with cooking spray and set over medium-low heat.
  
  
• Arrange sandwiches in skillet and cover with a lid that fits inside and can be pressed down onto sandwiches. Set something heavy on lid, such as a cast-iron skillet (turned over, if necessary, to keep it stable) to flatten sandwiches.
  
  
• Grill for 2 to 3 minutes, until bread is brown and crispy. Turn sandwiches and grill second side in same manner, until cheese has melted. Cut each sandwich in half. Serve immediately.