INGREDIENTS:8 slices challah bread 1 oz. olive oil 8 oz. Ostenborg Havarti with Dill, sliced 12 oz. smoked salmon, sliced 12 baby spinach leaves 4 oz. oven-roasted tomatoes, sliced to taste, salt and pepper DIRECTIONS:Brush challah with olive oil. Place on grill for thirty seconds; turn to achieve good grill marks. Place slices of Havarti Dill on bread, place under broiler until melted. Be careful not to burn the crust of the bread. Place equal portions of salmon, spinach, and tomatoes on ...

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