These sandwiches are a favourite in our house, and can be served as a meal or an evening snack.
2 - slices light rye bread
butter for outside of bread
1 - slice of White (Monterrey Jack or Swiss) cheese
1 - slice orange (medium cheddar) cheese
1 - piece sliced (Toupie or Black Forest) ham
1 - piece of thin-sliced mild onion
2 - slices thin-sliced tomato (enough to cover the bread)
salt and pepper to taste
No nutrition information available
1. Preheat a heavy (cast-iron preferred) fry pan over medium (not high) heat.
2. Butter the outside of each slice of rye bread, and stack them on the counter with buttered sides facing each other.
3. Layer the white cheese, onion, ham, tomato and orange cheese on the dry side of one piece of bread, in that order. Sprinkle with salt and pepper, if desired.
4. Place the layered side of the sandwich, buttered side down, in the heated pan and close the sandwich with the other piece of bread, buttered side up.
5. Do not allow the pan to overheat, as the bread will burn before the cheese melts properly.
6. After +/-2 minutes (lift the corner of the sandwich to check for doneness), turn the sandwich over and cook on the other side.
7. After another +/-90 seconds, remove the cooked sandwich from the pan and cut diagonally. Serve with pickles or fries, as desired.