Grilled Smithfield Ham and Swiss Sandwiches

  • Servings: 4

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  • 1 tablespoon caraway seeds
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 8 slices white sandwich bread, crust removed
  • 1/2 pound thinly sliced Swiss cheese
  • 1/4 pound Smithfield ham, very thinly sliced
  • 1/3 cup drained sauerkraut
  • 10 pepperoncini (pickled peppers), thinly sliced
  • 4 tablespoons unsalted butter

How to make this recipe

  1. In a small skillet, toast the caraway seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; let cool. In a small bowl, mix the mustard with the honey and caraway seeds.

  2. Spread the caraway mustard on 4 slices of bread. Top with the cheese, ham, sauerkraut and pepperoncini, then close the sandwiches.

  3. In a large skillet, melt the butter over moderate heat. Add the sandwiches, cover and cook, turning once, until golden and the cheese is melted, about 6 minutes. Cut each sandwich in half and serve hot with the remaining caraway mustard on the side.

Contributed By Photo © Antonis Achilleos Published April 2002

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