INGREDIENTS:8 slices challah bread
1 oz. olive oil
8 oz. Ostenborg Havarti with Dill, sliced
12 oz. smoked salmon, sliced
12 baby spinach leaves
4 oz. oven-roasted tomatoes, sliced
to taste, salt and pepper DIRECTIONS:Brush challah with olive oil. Place on grill for thirty seconds; turn to achieve good grill marks. Place slices of Havarti Dill on bread, place under broiler until melted. Be careful not to burn the crust of the bread. Place equal portions of salmon, spinach, and tomatoes on melted cheese. Place other side of grilled bread on top of sandwich, cut in half diagonally, and serve immediately with a cup of hot tomato soup. SERVINGS:4 servings From:Chef Marlin Kaplan, One Walnut, Cleveland, Ohio PHOTO CREDIT:Photo Credit: ROTH KåSE