¼ cup swiss cheese, shredded, preferably Gruyere variety
¼ cup shredded part-skim mozzarella cheese
4 slices reduced-calorie whole wheat bread
3 oz lean ham, 4 (3/4-ounce) slices, deli-style
1 spray cooking spray
Instructions
Stir together cream cheese, mustard, and rosemary in a small bowl. Combine Swiss cheese and mozzarella in another bowl.
Spread one side of each bread slice with cream cheese mixture. Top 2 bread slices with 2 tablespoons shredded cheese mixture each and 2 ham slices each. Top with remaining cheese. Cover with remaining bread slices spread side down.
Coat large skillet with nonstick spray and set over medium heat. When hot, add sandwiches and cook until cheese is melted and bread is toasted, about 3 minutes per side, pressing down on sandwiches a few times with the back of a spatula.
Serving size: 1 sandwich
Notes
Fragrant, pungent rosemary is a hearty herb that will keep a week or more refrigerated. Use leftovers in dressings, marinades, sauteed vegetables, roast potatoes, and more.
