Grilled ham and havarti sandwiches
4 tsp, stone ground
Reduced-calorie rye bread
8 slice(s), 1-ounce each
Cooked lean ham
8 oz, sliced
2 oz, 4 slices
4 slice(s), 1/2-inch-thick
Uncooked red onion(s)
4 slice(s), thick, 1/4-inch-thick
- 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. Yield: 4 servings (serving size: 1 sandwich).