1 1/2 oz. (1/4 c.) uncooked yellow cornmeal
3 tbsp. all-purpose flour
1 tbsp. granulated sugar
1 tsp. double-acting baking powder
3 egg whites
1/8 tsp. cream of tartar
2 tbsp. vegetable oil
5 oz. Cheddar cheese, shredded, divided
2 tbsp. plain low-fat yogurt
1 tbsp. pickle relish
1 tsp. mustard
6 oz. thinly sliced boiled ham

Preheat oven to 400 degrees. Line 15 x 10 1/2 x 1 inch nonstick jelly roll pan with wax paper; spray paper nonstick cooking spray and set aside.

In small mixing bowl combine cornmeal, flour, sugar and baking powder; set aside. Using electric mixer on medium speed, in large mixing bowl beat egg whites with cream of tartar until stiff but not dry. Alternately fold in cornmeal mixture and oil; fold in 2 ounces cheese. Spread batter evenly in prepared pan and bake for 5-6 minutes (top should spring back when lightly touched with finger; do not overbake). Remove from oven and turn bread onto a towel; remove and discard wax paper. Starting at wide end, roll bread with towel; set on wire rack and let cool for 5 minutes.

In small mixing bowl combine yogurt, relish and mustard; set aside. Unroll bread, remove towel and top with ham slices; spread yogurt mixture over ham and sprinkle with remaining 3 ounces cheese. Reroll bread and place, seam-side down, in nonstick jelly roll pan and bake at 400 degrees until cheese is melted, about 5 minutes.

Makes 12 slices.