Ingredients
4 slices rye bread2 teaspoons Dijon mustard4 slices provolone cheese (1/2 ounce each)10 spinach leaves4 ounces sliced deli peppered turkey4 roasted sweet red pepper strips4 teaspoons butter
Preparation
Spread two bread slices with mustard. Layer with cheese, spinach, turkey and red pepper. Top with remaining bread. Spread outsides of sandwiches with butter.
In a large skillet over medium heat, toast sandwiches for 3 minutes on each side or until cheese is melted.
