- 2 pkgs ham lunchmeat
- Sliced American cheese
- Loaf of wheat bread
- Dijon or spicy brown mustard
- Small can or jar of sauerkraut (optional)
- Butter
Preassemble your sandwiches with ham, cheese, sauerkraut and Dijon
mustard on the bread. Heat up griddle with medium heat and put some
butter on it. Toast the sandwiches on the buttered griddle on both
sides until golden brown and steaming; add more butter as needed because
the bread will soak it up. Slice sandwiches in half, and serve with
pickle spears and potato chips on the side. | 