Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.

　　

Ingredients

Makes 2 servings

　　4 3x5-inch slices seeded rye bread

　　Coarse-grained Dijon mustard with horseradish

　　4 ounces thinly sliced Swiss cheese

　　4 ounces thinly sliced Black Forest ham

　　4 teaspoons chopped fresh dill

　　1 egg

　　1 tablespoon unsalted butter

　　

Step 1

Spread 1 side of each bread slice with mustard. Divide half of cheese and all of ham between 2 bread slices; top with remaining cheese. Tuck in cheese and ham around edges. Sprinkle each with 1/2 teaspoon dill. Top with remaining bread, mustard side down, to form sandwiches.

　　

Step 2

Whisk egg and remaining 3 teaspoons dill in 9-inch pie dish. Brush both sides of sandwiches with egg mixture.

　　

Step 3

Melt butter in medium skillet over medium heat. Add sandwiches; cover. Cook until sandwiches are golden and cheese melts, about 6 minutes per side. Cut in half diagonally and serve.