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. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.