6 each POLLY-O Fresh Mozzarella, Ovoline, cut into 8 slices
12 each plum tomatoes, cored, cut in half and roasted
6 cups arugula
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Let's Make It
To make the Creole mayonnaise, combine mayonnaise and Creole mustard. Refrigerate until needed.
For each sandwich, spread 2 slices sourdough bread with 2 oz. Creole mayonnaise. Place 3 oz. ham on one slice of bread. Top with 4 slices mozzarella, melt, and top with 2 halves of roasted tomato, 1/2 oz. arugula. Cover with remaining slice of bread; cut on a diagonal and serve.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.