Grilled Smithfield Ham and Swiss Sandwiches

• 1 tablespoon caraway seeds
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 8 slices white sandwich bread, crust removed
• 1/2 pound thinly sliced Swiss cheese
• 1/4 pound Smithfield ham, very thinly sliced
• 1/3 cup drained sauerkraut
• 10 pepperoncini (pickled peppers), thinly sliced
• 4 tablespoons unsalted butter

1. In a small skillet, toast the caraway seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; let cool.
2. In a small bowl, mix the mustard with the honey and caraway seeds.
3. Spread the caraway mustard on 4 slices of bread.
4. Top with the cheese, ham, sauerkraut and pepperoncini, then close the sandwiches.
5. In a large skillet, melt the butter over moderate heat.
6. Add the sandwiches, cover and cook, turning once, until golden and the cheese is melted, about 6 minutes.
7. Cut each sandwich in half and serve hot with the remaining caraway mustard on the side.

caraway seeds, dijon mustard, honey, white sandwich bread, swiss cheese, ham, sauerkraut, pepperoncini, unsalted butter

Taken from www.foodandwine.com/recipes/grilled-smithfield-ham-and-swiss-sandwiches (may not work)