Ingredients
8
slices pumpernickel bread
1/4
cup creamy mustard-mayonnaise sauce
2
tablespoons chopped fresh chives
8
oz. thinly sliced cooked ham
1
medium tomato, sliced
8
oz. Gouda cheese, sliced
3
tablespoons butter, softened
Preparation
Spread each bread slice with mustard-mayonnaise sauce. Sprinkle 4 slices with chives; top with ham, tomato and cheese. Cover with remaining bread slices, sauce side down. Spread 1 tablespoon of the butter on tops of sandwiches.
Melt remaining 2 tablespoons butter in 12-inch skillet over low heat. Add sandwiches, buttered side up; cover and cook 3 to 4 minutes or until toasted.
Turn sandwiches; cover and cook an additional 3 to 4 minutes or until toasted and cheese is melted.
