Garden-fresh ingredients including spinach, cucumber and onion add appeal to this zippy ham sandwich. "It has a touch of class that turns the ordinary into something special," assures James Gauthier of Oak Creek, Wisconsin.
- 1/4 cup butter, softened
- 8 slices rye bread
- 12 fresh spinach leaves
- 16 cucumber slices
- 4 thin slices red onion
- 12 slices fully cooked ham
- 2 tablespoons Dijon mustard
- 8 slices cheddar cheese
- Spread butter on one side of each slice of bread. On half of the slices, layer spinach, cucumber, onion, ham, mustard and cheese. Top with remaining bread. Yield: 4 servings.
Originally published as Fancy Ham 'n' Cheese in Quick Cooking September/October 2000, p11
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