Open-Faced Easter Sandwiches

• 1 stick Salted Butter, Softened To Room Temperature But Not Melted
• 1/4 cups Dijon Mustard (NOT Plain Yellow)
• 1 loaf Crusty, Hearty Bread Of Choice (I Use A Rustic Italian, Or Whatever Looks Fresh At The Bakery)
• 2 Tablespoons Chopped Fresh Basil (or Half This Amount If Using Dried Basil)
• 1/2 pounds Thin Sliced Ham (I Use Brown Sugar Baked Ham From Deli Counter At The Local Grocery Store)
• 8 ounces, weight Havarti Cheese, Thinly Sliced (or Other Good-melting, Mellow Cheese)

1. Preheat the oven to broil. In a small bowl mix the room temperature butter with the Dijon mustard to make a paste. Set aside.
2. Thinly slice the bread-I can usually get 20 slices per loaf. Place the bread in a single layer on a baking sheet, and toast in the oven for just a few minutes, until lightly browned (don't over-toast it because it's going back in oven in a few minutes). You can also just use a toaster to lightly toast the pieces if you are not doing as many.
3. Once bread is toasted, remove it from the oven and lower oven temperature to 350 F.
4. Take the butter-mustard mix, and spread a decent layer on one side of each piece of toast. Lay the toast butter-side-up back on the baking sheet. Sprinkle a little bit of shredded basil on top of each piece of toast. Layer sliced ham on top of basil, covering each piece of toast (I do 1-2 slices of ham per slice of toast). Place a slice of Havarti on top of ham on each piece of toast.
5. Put the tray of open-faced sandwiches back in the oven for 5-10 minutes, or until cheese is melted and bubbly. Serve warm and enjoy!

butter, ubc, crusty, fresh basil, ham, cheese

Taken from tastykitchen.com/recipes/holidays/open-faced-easter-sandwiches/ (may not work)