Grilled ham and cheese with rosemary-dijon spread
low fat cream cheese
1 tsp, fresh, minced
¼ cup(s), shredded, or Gruyere cheese
part-skim mozzarella cheese
¼ cup(s), shredded
extra lean 4% fat deli-sliced ham
reduced-calorie whole wheat bread
- 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.