1 (1-pound) package (42 slices) sliced cocktail sourdough or rye bread
1/4 cup Land O Lakes Butter, softened
1/4 cup Dijon mustard*
6 ounces (1 1/2 cups) shredded Monterey jack or hot pepper jack cheese
Heat oven to 400F. Lightly spread 1 side of each bread slice with about 1/4 teaspoon butter. Place half of bread slices onto aluminum foil-lined baking sheets, buttered-side down. Top each with about 1/2 teaspoon mustard, 1 tablespoon cheese and 1 bread slice, buttered-side up. Bake, turning once, for 10 to 13 minutes or until golden brown and cheese is melted. Cut each sandwich in half. Serve immediately. *Substitute honey mustard, orange marmalade, apple butter, cranberry relish, prepared basil pesto or herbed tomato paste.