2 slices marble rye bread or pretzel roll
1 tablespoon honey-Dijon mustard
1 slice (1 ounce) Wisconsin Gouda Cheese
2 Jones Farm Fresh & Tender Ham Slices or Jones Country Carved deli thin slices
2 very thin slices red onion or caramelized onions* (optional)
4 to 6 fresh spinach leaves, washed and patted dry
1 slice (1 ounce) Wisconsin Dill Havarti Cheese
1 teaspoon Butter, melted
Spread bread slices with mustard. Layer Wisconsin Gouda, ham, onion, spinach and Wisconsin Dill Havarti between bread. Heat nonstick skillet over medium-high heat. Brush top and bottom of sandwich lightly with Butter; place sandwich in skillet and cook about 3 minutes per side until bread crisps slightly and Cheese begins to melt.
*Note: For caramelized onions, cut a small onion in half and slice thinly. Melt 1/2 teaspoon Butter in a skillet. Add onion slices, a pinch each of salt and sugar; cook and stir over medium-high heat about 5 minutes or until the onion begins to brown. Add 1 tablespoon water and continue cooking on medium-low heat 10 to 15 minutes or until the onion is a deep golden brown.