| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
1/2 stick butter room |
|
|
temperature |
| 1 |
T |
Dijon mustard |
| 2 |
t |
Minced fresh thyme |
| 2 |
t |
Minced fresh parsley |
| 8 |
|
6×4-inch slices |
|
|
country-style bread |
|
|
about |
|
|
1/2-inch thick |
| 1/2 |
lb |
Cheddar cheese, thinly |
|
|
sliced |
| 1/4 |
lb |
Thinly sliced smoked ham |
| 1/2 |
|
Red onion, thinly sliced |
| 1 |
|
Tomato, thinly sliced |
|
|
Servings |
INSTRUCTIONS
1998
Mix first 4 ingredients in bowl. Season with salt and pepper. Arrange
4 bread slices on work surface. Divide half of cheese equally among
bread slices. Top with ham, then onion, tomato and remaining cheese.
Top sandwiches with remaining bread. Spread herb butter on outside of
sandwich tops and bottoms. Heat large nonstick skillet over medium
heat. Add sandwiches and cook until bottoms are golden, about 3
minutes. Turn sandwiches over, cover skillet and cook until cheese
melts and bread is golden, about 3 minutes. Bon Appétit February
1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb
24,
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