• Mustard Dill Dressing:
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp dried dill
  • 1 tsp spicy brown mustard
  • 1 tsp chopped garlic
  • 12 slices of bread
  • 1 lb thinly sliced ham
  • 3 medium tomatoes, sliced
  • 14 oz cheese, such as Kerrygold Dubliner or Blarney Castle Cheese, thinly sliced
  • 8 cups mesclun greens
  • 3/4 cup marinated pitted olives, cut into wedges


1. Preheat oven to 400°F.

2. Combine 2 Tbsp extra-virgin olive oil, 1 Tbsp white wine vinegar, 1 tsp dried dill, 1 tsp spicy brown mustard, and 1 tsp chopped garlic in a blender; purée. Season with salt and pepper. Set aside.

3. Place 12 bread slices on a baking sheet; top 6 with ham, tomato, and cheese slices. Bake 5 minutes to slightly melt cheese and warm ham.

4. Pour dressing into a medium bowl; add mesclun greens and toss to coat evenly. Arrange sandwiches on 6 plates. Pile greens on each. Sprinkle with chopped olives and top with remaining slices of bread.