• 8 slices Oroweat® Organic Quinoa and Sunflower Seeds Loaf
  • 4 tsp (20 mL) grainy mustard
  • 8 slices Monterey Jack cheese
  • 8 slices deli ham
  • 1/4 cup (60 mL) pickled jalapeño slices, drained well
  • 4 tsp (20 mL) butter, at room temperature


  1. Spread mustard over 4 slices of bread. Top each with 1 slice cheese, ham, pickled jalapeños and another cheese slice; cap with remaining bread. Butter outside slices of bread.
  2. Preheat large skillet set over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side or until bread is golden brown and cheese melts. To serve, cut each sandwich in half.

TIPS: Serve with salsa and guacamole if desired.