Provolone and Ham Melt

This ham and cheese sandwich has sweet fruit fillers, which makes it appealing to kids.



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Servings: 4
Prep Time: 15 mins
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Ingredients
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    8   slices 
    thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread
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    Margarine or butter, softened
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    4   teaspoons 
    mayonnaise or salad dressing
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    4   ounces 
    provolone and/or cheddar cheese, thinly sliced
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    1/2 7  ounce jar 
    roasted red sweet peppers, well drained
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    1/2  
    of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry
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    4   ounces 
    thinly sliced cooked ham or prosciutto
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    2   tablespoons 
    mango chutney
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    Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

Directions
1.
Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
2.
Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
3.
Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 398, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 9, pro. (g) 17, vit. A (IU) 777, vit. C (mg) 48, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (Ág) 44, Cobalamin (Vit. B12) (Ág) 1, sodium (mg) 970, Potassium (mg) 302, calcium (mg) 273, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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