Here's an option for large gatherings or if you want to make a week's worth of sandwiches at once.
Wisconsin Grilled Three-Cheese And Ham
48 slices rye, whole-grain, or oatmeal bread
1 cup whole-grain style-style mustard
48 slices baked ham, sliced approximately 1/8 inch thick
3 cups sautéed mushrooms (recipe follows)
24 slices (12 ounces) Wisconsin Muenster cheese
24 slices (12 ounces) Wisconsin Provolone cheese
24 slices (12 ounces) Wisconsin Cheddar cheese
1/4 cup butter
3 quarts fresh white mushrooms, sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon cracked black pepper
Spread each slice of bread with 1 teaspoon whole-grain mustard. Top each of 24 slices of bread with 2 slices of ham, 2 tablespoons sautéed mushrooms, 1 slice each Muenster, Provolone, and Cheddar. Top each sandwich with remaining bread, and set aside until ready to grill.
In a large skillet, heat butter; add mushrooms and sauté on high until golden brown, approximately 10 to 12 minutes. Season with parsley, thyme, salt and pepper; remove from heat. Set aside to cool.
Preheat flat-top grill. Lightly grease with griddle oil and place sandwiches on grill. Cook 1 1/2 to 2 minutes each side, adding oil as needed. Cut sandwiches and serve with taro chips and a medley of peppers.