The New Ham and Cheese

• 1 cup mayonnaise
• 2 cups Creole mustard
• 24 slices sourdough bread, 3/4" slices, toasted
• 36 slices Black Forest ham
• 6 each POLLY-O Fresh Mozzarella, Ovoline, cut into 8 slices
• 12 each plum tomatoes, cored, cut in half and roasted Safeway 1 lb For $1.29 thru 02/09
• 6 cups arugula

1. To make the Creole mayonnaise, combine mayonnaise and Creole mustard.
2. Refrigerate until needed.
3. For each sandwich, spread 2 slices sourdough bread with 2 oz.
4. Creole mayonnaise.
5. Place 3 oz.
6. ham on one slice of bread.
7. Top with 4 slices mozzarella, melt, and top with 2 halves of roasted tomato, 1/2 oz.
8. arugula.
9. Cover with remaining slice of bread; cut on a diagonal and serve.
10. Yield: 12 Servings.

mayonnaise, creole mustard, bread, black forest, tomatoes, arugula

Taken from www.kraftrecipes.com/recipes/the-new-ham-cheese-57894.aspx (may not work)