Grilled Black Forest Ham and Swiss on Rye

1. Butter both sides of 8 slices of rye bread. Place 4 slices in a frying pan, butter side down. 
2. Top each slice with Swiss cheese, then Black Forest Ham. Place slice of rye on top, butter side up. 
3. Cook until both sides of the bread are golden brown and the cheese has begun to melt.

For the potato salad:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. 
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. 
3. Sauté onions in bacon drippings until they are golden-brown. 
4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
5. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.