Ham and Cheese Melt Sandwiches
|Shredded green cabbage||1 1⁄2 Cup (24 tbs)|
|Nonfat sour cream||2 Tablespoon|
|Red wine vinegar||1 Teaspoon|
|Poppy seeds||1⁄2 Teaspoon|
|Dried dill||1⁄2 Teaspoon|
|Thinly sliced lean reduced sodium ham||8 Ounce|
|Granny smith apple||1 , thinly sliced|
|Thinly sliced smoked cheddar cheese||4 Ounce|
|Rye bread slice||8|
To make the coleslaw: In a medium bowl, combine the cabbage, sour cream, vinegar, sugar, poppy seeds, and dill.
To make the sandwiches: Layer the ham, coleslaw, apples, and Cheddar on 4 slices of the bread.
Top with the remaining bread.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Working in batches if necessary, place the sandwiches in the skillet, cover, and cook for 3 to 4 minutes, or until golden brown and toasted.
Coat the tops of the sandwiches with no-stick spray, turn, and cook for 2 to 3 minutes, or until the Cheddar is melted.