Did you know that April is National Grilled Cheese Month? Paired with tomato soup, nothing says comfort like grilled cheese sandwiches. Visit this website for a month’s worth of grilled cheese sandwich recipes.

I like this one, adapted from Jones Dairy Farm and the Wisconsin Milk Marketing Board that uses two kinds of cheese, ham and fresh spinach leaves.

Grilled Ham & Cheese Sandwich with a Twist

2 slices marble rye bread or pretzel roll
1 tablespoon honey-Dijon mustard
1 slice (1 ounce) Gouda Cheese
2 deli style ham slices
2 very thin slices red onion or caramelized onions* (optional)
4 to 6 fresh spinach leaves, washed and patted dry
1 slice (1 ounce) Dill Havarti Cheese
1 teaspoon butter, melted

Spread bread slices with mustard. Layer Gouda, ham, onion, spinach and Dill Havarti between bread. Heat nonstick skillet over medium-high heat. Brush top and bottom of sandwich lightly with Butter; place sandwich in skillet and cook about 3 minutes per side until bread crisps slightly and Cheese begins to melt.

*Note: For caramelized onions, cut a small onion in half and slice thinly. Melt 1/2 teaspoon Butter in a skillet. Add onion slices, a pinch each of salt and sugar; cook and stir over medium-high heat about 5 minutes or until the onion begins to brown. Add 1 tablespoon water and continue cooking on medium-low heat 10 to 15 minutes or until the onion is a deep golden brown.
——Amy Sherman

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