OPEN-FACED TOMATO AND CHEESE

OPEN-FACED TOMATO AND CHEESE
SERVES 6

4 slices country style whole wheat bread, about 1/2 inch thick
2 tablespoons Dijon mustard
12 fresh basil leaves
4 ounces Gruyère or Italian Fontina cheese, thinly sliced
1/4 pound ham, thinly sliced
1 large ripe Florida tomato, thinly sliced
1 medium yellow onion, thinly sliced
Freshly ground pepper
2 tablespoons olive oil

  1. Grill or broil slices of bread until golden on both sides.

  2. Spread slices with a thin layer of mustard. Place three basil leaves on mustard, then add layers of cheese, ham, tomato and onion. Season generously with pepper.

  3. Drizzle olive oil over each sandwich and place under low broiler until cheese is melted. Serve immediately.