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Author Notes: What a wonderful sandwich for fall. The sweet, deep flavor of the grapes pairs wonderfully with the creamy, nutty cheese. The ham is not the star here, but does a great job of lending a little smoky saltiness. Boy, I’ve got my adjectives going today, haven’t I? —Vicki Amsinger
- 1 cup Thomcord (seedless Concord) grapes
- 2 teaspoons water
- 2 teaspoons balsamic vinegar
- 1 pinch sea salt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 pieces whole grain bread
- 4 teaspoons butter
- 2 pieces havarti cheese (thick slices)
- 2 pieces ham
- Combine the grapes, water, vinegar and salt in a small saucepan. Cook on high heat, stirring frequently for about 4 minutes, or until the grapes burst. Cook 2 minutes more, crushing the grapes with the back of your spoon, until the liquid is evaporated. Remove from heat and let cool. The grapes will thicken upon standing.
- In a small bowl, combine the mayo and mustard. Spread evenly on one side of each piece of bread. Lay the half of the cheese, half of the ham and half of the grape mixture on two slices of bread (on top of the mayo mix). Top with the remaining two bread slices, mayo side in.
- Butter the outsides of both sides of the 2 sandwiches and place in a skillet over medium heat for about 4 minutes per side, flipping when the first side is golden.