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1 pkg. phyllo dough, defrost overnight
1 lb. ham, sliced
3/4 lb. Swiss cheese, sliced
Dijon mustard
1 c. unsalted butter

Defrost phyllo dough in refrigerator overnight. 2 hours before making, take dough out of refrigerator.

Melt butter. Cut phyllo dough sheets (30 sheets) in half. Take 15 half-sheets and spread each sheet with melted butter, stacking as you butter. On top of buttered sheets, place 1/4 of the ham, 1/4 of the cheese, mustard, another 1/4 of the ham and 1/4 of the cheese. Spread another 15 sheets of phyllo dough with butter. Place on top of the stack of phyllo, ham, cheese, mustard.

Repeat for the other 30 half-sheets of phyllo that have been cut...15 buttered sheets, 1/4 ham, 1/4 cheese, mustard, 1/4 ham, 1/4 cheese, and remaining 15 half-sheets of buttered phyllo.

Bake at 350 degrees for 1/2 hour or until nicely browned.

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