1 1/2 Tbsp. Dijon-style mustard
1 1/2 Tbsp. mayonnaise
1/4 to 1/2 tsp. tarragon
4 slices whole wheat bread
4 thick slices Wisconsin Emmentaler Swiss Cheese
4-oz. sliced, fully cooked turkey or chicken
1 1/2 Tbsp. butter
In small bowl mix mustard, mayonnaise and tarragon. Spread on bread slices, dividing equally. For each sandwich, top 1 of the bread slices with half the Swiss Cheese and turkey. Cover with another bread slice. Melt butter in large non-stick skillet. Add sandwiches. Cook over medium heat, turning once, until bread is toasted and cheese is melted, 3-4 minutes on each side. Serve hot.
Makes 2 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.