Ingredients 6 (3/4-inch thick) slices rustic brown or whole grain bread

8 ounces thinly sliced ham

12 tomato slices

1 package (7 ounces) thinly sliced Kerrygold

Blarney Cheese

Mustard Dill Dressing (recipe follows)

4 cups mixed baby greens

6 tablespoons marinated, pitted olive wedges (black and green)

Instructions:

  1. Heat oven to 400° F.
  2. Place bread slices on a baking sheet and top with ham, tomatoes and Kerrygold Blarney Castle Cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese.
  3. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally.

For the Mustard Dill Dressing:

  1. In a small food processor, combine 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon spicy brown or Dijon mustard and 1 clove garlic, chopped; puree until smooth.
  2. Season to taste with salt, sugar and freshly ground pepper. (If you have no small food processor, finely chop dill and garlic and whisk ingredients together.)