8 slices sourdough sandwich bread
4 tablespoons honey Dijon mustard
½ pound sliced low-fat Swiss-styled cheese, or Gruyere or Muenster
½ pound sliced smoked or roasted turkey
12 argula leaves
1 tablespoon butter or oil
Place 4 bread slices on work surface; spread each with 1 tablespoon mustard.
Beginning and ending with cheese, equally divide the cheese, turkey and arugula leaves over each bread slice. Top with remaining bread. Heat large skillet, grill pan, griddle or sandwich press(panini). Grease surface with butter or oil. Cook sandwiches until bread is nicely browned on each side and cheese is melted, about 3 to 4 minutes each side in uncovered pan. Cut sandwiches in half crooswse. Delicious with tomato soup.
This sandwich would've been pretty good had I not used the Dijon mustard. It really does have a taste that you have to acquire. I threw away the bread with the mustard spread and enjoyed the other half.The most exciting thing for me was finding the arugula leaves.
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