Provolone 'n' Turkey Sandwiches

From Taste of Home



Ingredients:
4 slices rye bread
2 teaspoons Dijon mustard
4 slices provolone cheese (1/2 ounce each)
10 spinach leaves
4 ounces sliced deli peppered turkey
4 roasted sweet red pepper strips
4 teaspoons butter

Directions:
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.

Comments:
I used whole wheat bread again. Perhaps I left it on a little too long. It still tasted ok so I'm not too worried about that. :) Left off the red pepper since we don't like them much.

Another simple sandwich option. Good for those nights I work late and come home to both hungry cats and a hungry husband.