This isn't your ordinary ham sandwich. Taleggio, thyme, and ham melt perfectly into this Rosemary Olive Oil bread, leaving you wanting more.
Ingredients
- 8 slices La Brea Bakery Rosemary Olive Oil Round Loaf
- 2 tablespoons butter, softened
- 2 tablespoons Dijon mustard
- 8 slices taleggio cheese
- 2 teaspoons fresh thyme, chopped
- 4 slices ham
Preparation
- Arrange bread slices on a flat surface and butter each slice of bread on one side, laying bread out butter side down.
- Add mustard and cheese to each slice. Sprinkle cheese with thyme on one side and top with the ham. Place remaining slice of bread on top.
- Heat a large nonstick pan or griddle over medium heat.
- Place as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just started to melt and the bread is golden brown, around 3 to 5 minutes.
- Turn the sandwiches, pressing each firmly with a spatula to flatten slightly. Cook the sandwiches uncovered until the bottom is golden brown, another 3 to 5 minutes. Serve warm.
