2 sheets puff pastry, thawed
2 Tbls. Dijon mustard
2 Tbls. low-fat mayonnaise (Hellman's with olive oil)
1/2 lb. deli ham (Virginia baked), thinly sliced
4 slices Swiss lace cheese (or 8 regular size Swiss)
1 egg
2 Tbls. water
1 Tbls. poppy seeds
Preheat oven to 400 degrees. Place a piece of parchment paper on a baking sheet pan, or lightly grease.
Lay sheet of puff pastry on a lightly floured board and carefully roll it out to 10x10 inches. Place it on the baking sheet pan and brush the center with mayonnaise and mustard; sprinkle the poppy seeds on top. Leave a 1-inch border around edge. Layer the ham, then the cheese, also leaving a 1” border around edge. Brush border with egg wash (mix egg & a little water).
Place second sheet of pasty on floured board; roll out to 10x12" and place on top of filled pastry, lining up the edges. Cut edges straight, if needed, with a sharp knife and press together with the tip of a fork to seal.
Brush top with egg wash. Cut slits in top to let steam escape. Bake 20 minutes or until puffed and golden brown. Let cool a little before slicing into 4 squares.