- 3/4 cup finely grated Boar's Head Gruyère Cheese
- 1 1/2 tablespoons sour cream
- 1/2 teaspoon Dijon-style mustard
- 4 slices white bread
- 4 thin slices cooked Boar's Head Smoked Virginia Ham
- 1/4 cup unsalted butter, softened
- In bowl, stir together Gruyère, sour cream and mustard, and spread mixture evenly over 2 bread slices. Top with ham and cover each with remaining bread. Spread tops of sandwiches lightly with 2 tablespoons butter. Invert sandwiches into large skillet; spread remaining 2 tablespoons butter on remaining 2 bread slices. Grill sandwiches over moderate to high heat, turning them once, 6 to 8 minutes, or until they are golden brown on both sides and cheese has melted.
