Ham And Apricot-Preserve Sandwiches

• 4 thin slices raisin-pumpernickel bread
• 2 tablespoons apricot preserves
• 1 tablespoon Dijon mustard
• 1/4 pound Virginia ham, thinly sliced

1. Spread one bread slice with half of the preserves.
2. Spread another slice with half of the mustard.
3. Fill with half of the ham slices and close.
4. Repeat, using the remaining bread, preserves, mustard and ham.
5. Trim the crusts from the 2 sandwiches.
6. Cut each one into 4 finger-sized portions.

thin slices raisinpumpernickel bread, apricot preserves, mustard, virginia ham

Taken from cooking.nytimes.com/recipes/8786 (may not work)