Open-Faced Easter Sandwiches

Name: Open-Faced Easter Sandwiches
Ingredients: 1 stick Salted Butter, Softened To Room Temperature But Not Melted; 1/4 cups Dijon Mustard (NOT Plain Yellow); 1 loaf Crusty, Hearty Bread Of Choice (I Use A Rustic Italian, Or Whatever Looks Fresh At The Bakery); 2 Tablespoons Chopped Fresh Basil (or Half This Amount If Using Dried Basil); 1/2 pounds Thin Sliced Ham (I Use Brown Sugar Baked Ham From Deli Counter At The Local Grocery Store); 8 ounces, weight Havarti Cheese, Thinly Sliced (or Other Good-melting, Mellow Cheese)

6 ingredients

5 steps

Ingredients

1 stick Salted Butter, Softened To Room Temperature But Not Melted
1/4 cups Dijon Mustard (NOT Plain Yellow)
1 loaf Crusty, Hearty Bread Of Choice (I Use A Rustic Italian, Or Whatever Looks Fresh At The Bakery)
2 Tablespoons Chopped Fresh Basil (or Half This Amount If Using Dried Basil)
1/2 pounds Thin Sliced Ham (I Use Brown Sugar Baked Ham From Deli Counter At The Local Grocery Store)
8 ounces, weight Havarti Cheese, Thinly Sliced (or Other Good-melting, Mellow Cheese)

Directions

1

Preheat the oven to broil. In a small bowl mix the room temperature butter with the Dijon mustard to make a paste. Set aside.
2

Thinly slice the bread-I can usually get 20 slices per loaf. Place the bread in a single layer on a baking sheet, and toast in the oven for just a few minutes, until lightly browned (don't over-toast it because it's going back in oven in a few minutes). You can also just use a toaster to lightly toast the pieces if you are not doing as many.
3

Once bread is toasted, remove it from the oven and lower oven temperature to 350 F.
4

Take the butter-mustard mix, and spread a decent layer on one side of each piece of toast. Lay the toast butter-side-up back on the baking sheet. Sprinkle a little bit of shredded basil on top of each piece of toast. Layer sliced ham on top of basil, covering each piece of toast (I do 1-2 slices of ham per slice of toast). Place a slice of Havarti on top of ham on each piece of toast.
5

Put the tray of open-faced sandwiches back in the oven for 5-10 minutes, or until cheese is melted and bubbly. Serve warm and enjoy!