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1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 slices whole-wheat sandwich bread
3 ounces Cabot Sharp Light Cheddar, thinly sliced, divided
1 (1-ounce) slice low-sodium deli ham, halved
2 ounces sliced cooked skinless chicken or turkey breast
2 tablespoons coarsely chopped dill pickles
1. Preheat panini press or contact grill, if using.
2. Mix mustard and mayonnaise in small bowl. Spread over bread slices. Place half of cheese over 2 slices of bread. Top with ham and chicken (or turkey). Sprinkle with pickles, then top with remaining cheese and bread slices, mustard-side down. Spritz both sides of sandwiches with cooking spray.
3. Place sandwiches in panini press or contact grill; cook for 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set piece of foil on top, then weight with heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook for 2 to 4 minutes, or until underside has browned. Turn and cook for 2 to 4 minutes more. Cut sandwiches in half and serve immediately.