Ingredients:
2 slices marble rye bread or pretzel roll
1 tablespoon honey-dijon mustard
1 slice (1 ounce) Dofino Smoked Gouda Cheese
2 thin slices of smoked ham
2 very thin slices red onion or caramelized onions* (optional)
4 to 6 spinach leaves, washed and patted dry
1 slice (1ounce) Dofino Edam
1 teaspoon Butter, melted

Cooking Directions:
Spread bread slices with mustard, layer Dofino Smoked Gouda, ham, onion, spinach and Dofino Edan between bread. Heat nonstick skillet and cook about 3 minutes per side until bread crisps slight and Cheese begins to melt.

*Note: For caramelized onions, cut a small onion in half and slice thinly. Melt 1/2 teaspoon Butter in a skillet. Add onion slices, a pinch each of salt and sugar; cook and stir over medium-high heat about 5 minutes or until the onion begins to brown. Add 1 tablespoon water and continue cooking on medium-low heat 10 to 15 minutes or until the onion is a deep golden brown.

Makes 1 serving