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1 1/2 tablespoons Dijon-style mustard1 1/2 tablespoons mayonnaise1/4 to 1/2 teaspoon tarragon4 slices whole wheat bread4 thick slices Wisconsin emmentaler Swiss cheese4 ounces sliced, fully cooked turkey or chicken1 1/2 tablespoons butter
In small bowl mix mustard, mayonnaise and tarragon. Spread on bread slices, dividing equally. For each sandwich, top 1 of the bread slices with half the Swiss and turkey. Cover with another bread slice. Melt butter in large non-stick skillet. Add sandwiches. Cook over medium heat, turning once, until bread is toasted and cheese is melted, 3-4 minutes on each side. Serve hot.
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