2 (3/4-ounce) wedges light, creamy, Swiss-flavor spreadable cheese (such as The Laughing Cow)
4 (1.3-ounce) shces walnut bread
1 large Bartlett pear, cored and cut lengthwise into 1/4-inch-thick slices
1 cup alfalfa sprouts
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1. Spread 1 cheese wedge over each of 2 bread slices. Top each bread slice with half of pear slices and half of alfalfa sprouts.
2. Combine mayonnaise and mustard. Spread half of mustard mixture evenly over each of 2 remaining bread slices; place over sprouts, coated side down.