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.