Categories: Grilled Sandwich, Main Dish

Ingredients

• 6 ounces gruyere cheese, coarsely grated
• 2 teaspoons chopped fresh tarragon (or 3/4 t. dried)
• 2 tablespoons butter, at room temperature
• 8 slices egg bread (1/4 inch thick)
• 1/4 lb black forest ham, cut into 4 slices
• 2 tablespoons Dijon mustard (plus extra for serving)

Directions

1. In a small bowl, mix the cheese and tarragon together; set aside.

2. Butter one side of each bread slice; place 4 slices on a work surface buttered side down.

3. Evenly distribute cheese mixture over the 4 slices.

4. Cover the cheese with the ham, folding to fit if necessary.

5. Spread the mustard on the remaining 4 slices of bread and place them on top of the ham, mustard side down.

6. Heat a large nonstick skillet over med-high heat for 2 minutes.

7. Place the sandwiches in the skillet (do this in batches if necessary), cover and cook 2 minutes, or until the undersides are golden brown and the cheese has started to melt.

8. Turn the sandwiches over using a spatula, pressing firmly to flatten slightly.

9. Cook 1 minute or until golden brown; turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely.

10. Serve immediately with extra mustard on the side.

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