Grilled Smithfield Ham and Swiss Sandwiches

1. 1

   In a small skillet, toast the caraway seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; let cool.

2. 2

   In a small bowl, mix the mustard with the honey and caraway seeds.

3. 3

   Spread the caraway mustard on 4 slices of bread.

4. 4

   Top with the cheese, ham, sauerkraut and pepperoncini, then close the sandwiches.

5. 5

   In a large skillet, melt the butter over moderate heat.

6. 6

   Add the sandwiches, cover and cook, turning once, until golden and the cheese is melted, about 6 minutes.

7. 7

   Cut each sandwich in half and serve hot with the remaining caraway mustard on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.