Butter one side of each:
8 slices marble rye bread
Place 4 of the slices--butter side down onto a griddle or heavy iron skillet.
Spread onto the opposite side of 4 of the slices:
Dijon mustard (horseradish or tarragon are nice, too.)
Top with:
2 ounces each smoked Gouda (8 oz total 2 cups grated)
2 slices each HoneyBaked Ham Slices
A few capers or chopped pickle (1/2 tablespoon each) Optional
Top with the other 4 slices butter side up.
Heat griddle to medium heat and use a bacon press or press down on the sandwiches with a spatula and cook until the first side is golden brown about 4 minutes. Carefully turn them and continue to cook until the second side is golden about 2-3 minutes more.
