2 slices marble rye bread or pretzel roll
1 tablespoon honey-Dijon mustard
1 slice Wisconsin gouda cheese
2 slices Jones Dairy Farm Ham
2 tablespoons very thin sliced red onion or caramelized onions (optional)
4 fresh spinach leaves, washed and patted dry
1 slice Wisconsin dill havarti cheese
1 teaspoon butter, melted
Spread bread slices with mustard.
Layer gouda, ham, onion, spinach and 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 and cheese begins to melt.
*If carmalized onions are desired, 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.