These sandwiches are great for those cold and snowy days when you need a little more comfort than just hot soup. Toasted in a pan, they come out warm and crisp, filled with smoky ham and the sharp bite of cheddar cheese. I like to use Black Forest ham, a German variety, because it has a perfect balance of smoky, salty, and sweet flavors. Into the mustard, I mix cranberry sauce to add a tart, colorful twist. Dark brown pumpernickel bread matches the German theme of the ham. The sandwich goes really well with Cauliflower, Potato, and Cheese soup.

Ingredients:

Cranberry mustard:
1/2 cup homemade honey mustard
1/2 cup cranberry sauce
Sandwiches
1/3 cup cranberry mustard (from recipe)
8 slices pumpernickel bread
1^1/2 pounds sliced Black Forest ham
8 slices sharp cheddar cheese
4 tablespoons butter

Directions:

For the cranberry mustard: In a small bowl stir together the honey mustard and cranberry sauce until well mixed.

For the sandwiches: Spread the cranberry mustard on each slice of bread. Place the ham on 4 slices of the bread. Place 2 pieces of cheese on top of each slice of ham. Top with the remaining 4 slices of bread. Melt the butter in a large cast iron skillet or heavy sauté pan. Add the sandwiches and pan-fry for 2 minutes on each side. Remove from the pan. Cut each sandwich into four triangles and serve warm.

Makes 4 sandwiches.