Croque Mama with Marinated Collard Salad

This little open faced sandwich is so yummy.  The Collard Salad is a great complement to this sweet ham!

Croque Mama with Marinated Collard Salad

Croque Mama

1 whole wheat baguette
1 Tbs Dijon Mustard
1 lb thinly sliced lean Black Forest Ham
4 ounces Gruyere Cheese, grated (1 cup)

1. Place a rack in the top third of the oven and preheat the oven to 425.

2. Slice the baguette lengthwise in half and cut each half into 6 equal pieces. Lightly spread some of the Dijon mustard on each piece then top with 1 or 2 slices of ham and the cheese

3. Place in the oven for 10 to 12 minutes or until the bread has lightly browned and the cheese is melted and bubbly.

Marinated Collard Salad

2 Tbs Olive Oil
1/4 cup white wine vinegar
1 garlic clove, minced or pressed
Pinch of red pepper flakes
1 tsp Kosher Salt
1/2 tsp black pepper
1 bunch collard greens, stems removed and trimmed, cut crosswise into thin ribbons
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/4 sweet onion, thinly sliced

1. In a small bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt, and pepper

2. In a large bowl, combine the collard greens, bell peppers, and onion with the dressing then with your hands, gently massage the dressing into the collards to wilt them. Chill until ready to serve.