Yield: 12 servings.

24 oz. Bread Ready^® 95% Fat Free Sliced Ham
12 slices Wisconsin Sliced Baby Swiss Cheese
24 slices country sourdough bread
24 oz. fresh herb mayonnaise (recipe follows)
24 oz. Peloponnese^® Roasted Red Pepper Strips
12 oz. baby greens
2 oz. balsamic vinegar
4 oz. Carapelli^® Extra Virgin Olive Oil
to taste, freshly ground black pepper
to taste, sea salt

FRESH HERB MAYONNAISE:
24 oz. low-fat mayonnaise
2 Tbsp. fresh basil
2 Tbsp. fresh tarragon
2 Tbsp. fresh parsley
2 Tbsp. fresh chives
12 oz. Carapelli^® Extra Virgin Olive Oil for grilling bread

Prepare herb mayonnaise by combining the mayonnaise ingredients in a blender. Purée until smooth. Drizzle each slice of bread with the olive oil. Turn the slices over and spread each slice with 1 oz. of herb mayonnaise. Top each with 2 oz. of ham and 1 slice of Baby Swiss.

Grill the topped bread slices on a char-grill until bread is toasted and cheese is melted. Reserve warm.

Prepare salad by combining baby greens with balsamic vinegar and olive oil. Season to taste and toss well. Divide the salad among bread slices and top with 2 oz. roasted red peppers.

Assemble the sandwiches, cut in half, and serve.

Recipe Provided by: HORMEL