Open-faced Ham, Swiss and Dijon Sandwich
Recipe Information
-
8-Min Prep time
-
Serves 2
Recipe
Ingredients
Quantity
Ingredient
2 slices
rye bread
175 g pkg.
Piller’s Black Forest Ham
4 slices (60 g)
swiss cheese slices
½
green pepper, thinly sliced
½
onion, thinly sliced
15 ml (1 Tbsp.)
olive oil
30 ml (2 Tbsp.)
Dijon Mustard
Products
Directions
Heat a small non-stick frying pan over medium/high heat. Add olive oil, peppers and onions; sauté until peppers and onions start to brown. Meanwhile, place rye bread on a plate and spread mustard on bread. Layer sliced of ham and Swiss cheese. Once peppers and onions are browned, remove from heat and place on top of cheese. Heat from pepper and onion mixture will melt cheese slightly. For extra gooeyness, try broiling the sandwich in the oven for 1-2 minutes or until cheese is melted and browned.
| Quantity | Ingredient |
|---|---|
| 2 slices | rye bread |
| 175 g pkg. | Piller’s Black Forest Ham |
| 4 slices (60 g) | swiss cheese slices |
| ½ | green pepper, thinly sliced |
| ½ | onion, thinly sliced |
| 15 ml (1 Tbsp.) | olive oil |
| 30 ml (2 Tbsp.) | Dijon Mustard |
Products
Directions
Heat a small non-stick frying pan over medium/high heat. Add olive oil, peppers and onions; sauté until peppers and onions start to brown. Meanwhile, place rye bread on a plate and spread mustard on bread. Layer sliced of ham and Swiss cheese. Once peppers and onions are browned, remove from heat and place on top of cheese. Heat from pepper and onion mixture will melt cheese slightly. For extra gooeyness, try broiling the sandwich in the oven for 1-2 minutes or until cheese is melted and browned.