Melon n Salami on Rye
Make these meat and cheese sandwiches ahead and chill up to 6 hours.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
2 sandwiches
Ingredients
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4 slices rye bread and/or pumpernickel bread
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2 teaspoons Dijon-style mustard
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2 to 3 ounces thinly sliced Jarlsberg cheese
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2 ounces thinly sliced prosciutto
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4 to 8 thin slices honeydew melon, peeled
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2 teaspoons light dairy sour cream
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2 ounces thinly sliced salami
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2 to 3 ounces thinly sliced Gouda cheese
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2 romaine lettuce leaves, ribs removed (optional)
Directions
1.
Spread one side of each bread slice lightly with mustard. On two of the bread slices layer the Jarlsberg cheese, prosciutto, and melon on top of mustard. Spread a thin layer of sour cream over melon slices. Add salami, Gouda, and romaine, if desired. Top with remaining two bread slices, mustard side down. Wrap in plastic wrap. Chill for 1 to 6 hours. Makes 2 sandwiches.
Nutrition information
Calories 627, Total Fat 30 g, Saturated Fat 14 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 96 mg, Sodium 2137 mg, Carbohydrate 56 g, Fiber 5 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 108%, Calcium 52%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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