Ploughman’s Sandwich

• 6 (3/4-inch thick) slices rustic brown or whole grain bread
• 8 ounces thinly sliced ham
• 12 tomato slices
• 1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, thinly sliced
• Mustard Dill Dressing (recipe follows)
• 4 cups mixed baby greens
• 6 tablespoons marinated, pitted olive wedges (black and green)

Heat oven to 400° F. Place bread slices on a baking sheet and top with ham, tomatoes and cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally. Makes 6 servings.

Mustard Dill Dressing

In a small food processor, combine 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon spicy brown or Dijon mustard and 1 clove garlic, chopped; puree until smooth. Season to taste with salt, sugar and freshly ground pepper. (If you have no small food processor, finely chop dill and garlic and whisk ingredients together.)