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Ham and Fontina croque-monsieur

Cath Muscat

MiNDFOOD brings you a delicious recipe for ham and Fontina croque-monsieur by food editor Dixie Elliott.

Makes 4

8 slices light rye bread

Dijon mustard, for spreading

60g butter, at room temperature

8 slices leg ham off the bone

2 cups (200g) grated Fontina cheese

olive oil cooking spray

1. Preheat grill to medium-high heat (or heat sandwich press). Put bread on a board. Spread with butter and mustard. Put ham on 4 pieces of bread. Top with cheese. Cover with remaining bread slices.

2. Lightly spray both sides of sandwiches with oil. Grill for 2-3 minutes on each side or until golden and crisp. Serve.

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