¼ lb Prosciutto – shaved thin (you can use good deli ham as well)
4 slices Havarti Cheese
4 slices Ementhol or Swiss Cheese
8 slices of bread – your choice we like Whole Wheat
1 cup Baby Arugula
2-3 tablespoons Dijon Mustard – again you can use any good mustard
1 tablespoon butter
1. Layout 4 slices of bread and smear a thin layer of mustard on one side. If you’re really into mustard you can use as much as you want but this will give it just a little zing and isn’t meant to be the only flavor.
2. Place 1 slice of Havarti on each of the 4 bread slices.
3. Evenly distribute the Prosciuitto on each of the 4 bread slices.
4. Evenly distribute the baby Arugula on top of the Prosciuitto.
5. Sprinkle a dash of Slavo Salt over the Arugula.
6. Place a slice of Swiss cheese on to each of the sandos.
7. Place the remaining slices of bread to complete the sandwiches.
8. In a large skillet, melt the butter over med-high heat. Once butter has melted, drop a sando into the butter moving around and flipping to ensure both sides have butter on them. Depending on the size of your skillet or pancake griddle you can cook 1 or 2 sandos at a time.
9. Cook for 3-4 minutes covered with a big pot lid. Flip and repeat.
10. Continue steps 8 and 9 until all sandwiches are done, you will need to add more butter for each batch. If your bread is browning or burning too much lower the heat a bit.