Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.
Recipe information
Yield
Makes 2 servings
Ingredients
4 3x5-inch slices seeded rye bread
Coarse-grained Dijon mustard with horseradish
4 ounces thinly sliced Swiss cheese
4 ounces thinly sliced Black Forest ham
4 teaspoons chopped fresh dill
1 egg
1 tablespoon unsalted butter
Preparation
Step 1
Spread 1 side of each bread slice with mustard. Divide half of cheese and all of ham between 2 bread slices; top with remaining cheese. Tuck in cheese and ham around edges. Sprinkle each with 1/2 teaspoon dill. Top with remaining bread, mustard side down, to form sandwiches.
Step 2
Whisk egg and remaining 3 teaspoons dill in 9-inch pie dish. Brush both sides of sandwiches with egg mixture.
Step 3
Melt butter in medium skillet over medium heat. Add sandwiches; cover. Cook until sandwiches are golden and cheese melts, about 6 minutes per side. Cut in half diagonally and serve.
