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Grilled Ham Sandwich You can cool grilled sandwiches such as this one, then tightly wrap them. Your sandwich will not be hot at lunch, but it will retain that great grilled taste. Ingredients: 1 tablespoon white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon frozen orange juice concentrate 1/2-medium French baguette(s) cut into 5-inch pieces 3 ounces extra lean deli-sliced ham 1-1/2 ounce low-fat hard cheese, Monterey Jack 1/2 ounce of sweet pickle(s), about two thin pieces sliced lengthwise 1 cup arugula, leaves Directions In a small bowl, whisk together all ingredients for dressing. Split each of the baguette pieces open crosswise. Pull out some of the soft center of bread. Drizzle dressing onto both sides of baguette pieces. Layer ham, cheese and gherkin slices inside each sandwich, dividing ingredients evenly. Top each with arugula. Coat a large, nonstick skillet with cooking spray and set over medium-low heat. Arrange sandwiches in skillet and cover with a lid that fits inside and can be pressed down onto sandwiches. Set something heavy on lid, such as a cast-iron skillet (turned over, if necessary, to keep it stable) to flatten sandwiches. Grill for 2 to 3 minutes, until bread is brown and crispy. Turn sandwiches and grill second side in same manner, until cheese has melted. Cut each sandwich in half. Serve immediately. Recipe makes two servings.
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