Presented by Chef Jill Aker-Ray
2 tablespoons melted butter
4 slices sourdough or white sandwich bread
4 slices good-quality cooked ham
4 ounces shaved Boars Head deli chicken
1 1/2 tablespoons Dijon mustard (optional)
4 slices baby Swiss cheese
2 eggs, cooked sunny-side up or lightly basted
Heat a large skillet over medium/medium-high heat.
Butter bread on all sides and place in pan to toast first side until golden, then flip, top 2 of the slices with with a slice of cheese each and an ounce of roasted shaved chicken deli meat ham and, if desired, a smear of Dijon.
Top with cheese, and cover with remaining bread slices.
Place sandwiches in skillet, pressing gently with back of spatula. Let cook about 1 to 2 minutes or until bottom is lightly golden.