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. ...

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