Yield: 12 servings.
24 slices marble rye bread or pretzel roll slices
7 oz. honey-Dijon mustard
12 oz. sliced Wisconsin Gouda cheese
24 oz. Jones Double Cherrywood Smoked Boneless Pit-Style Ham, sliced
4 oz. very thinly sliced red onion or caramelized onions (optional)
3 oz. fresh spinach leaves, washed and patted dry
12 oz. sliced Wisconsin Dill Havarti cheese
For each sandwich: Spread one side of each slice of bread with honey mustard. Layer 1 slice bread with 1 slice Gouda, 2 oz. ham, 2 slices onion, 5 spinach leaves and 1 slice Havarti. Cover with second slice of bread. Grill sandwiches on preheated oiled 325°F flat top grill approximately 2 minutes per side, or until bread crisps slightly and cheese begins to melt.