Grilled ham and cheese with rosemary-dijon spread
WW Bread White bread
4 slice(s), toasted
Low fat cream cheese
1 tsp(s), fresh, minced
¼ cup(s), shredded, or Gruyere cheese
Part-skim mozzarella cheese
¼ cup(s), shredded
Lean deli-sliced honey ham
- In a small bowl, combine cream cheese, mustard and rosemary. In another bowl, combine both types of cheese.
- Place bread on a flat surface and evenly divide cream cheese mixture across all four bread slices. Top each of two bread slices with 2 tablespoons Gruyere mixture and 1 1/2 ounces ham; sprinkle each with another 2 tablespoons Gruyere mixture. Cover sandwiches with remaining bread slices, spread-side down.
- Coat a large nonstick skillet with cooking spray and set over medium heat. When hot, cook sandwiches until cheese is melted, pressing down a few times, about 3 to 5 minutes per side.
- Yields 1 sandwich per serving.