4 slices white bread or wheat sour dough bread, 1/2" thick
Softened butter
2 Tbsp. whole grain mustard
2 oz. Havarti cheese, thinly sliced
2 oz. prosciutto, thinly sliced
2 eggs
2 tsp. Parmesan cheese, grated
1 tsp. milk
1 tsp. minced fresh chives
1 tsp. unsalted butter
Spread butter on one side of each slice of bread, spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of mustard.
Beat eggs, Parmesan, milk and chives in small bowl.
Melt butter in a 10" nonstick skillet over medium-high heat, when foam subsides, add eggs. Cook until just set, pulling the eggs to center of the pan with a rubber scrapper, then tilting pan to fill in holes with liquid. Slide “omelet” onto a plate, cut in half and place halves on the prosciutto. top with remaining bread slices, buttered side up.
NOTE: Toast sandwiches on both sides using a heavy skillet on top of sandwich as a weight. Cook over medium heat. When first side is golden brown, flip and re weight to finish.