Cheddar Mushroom Open-face Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese, Eggs, Sandwiches, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Mushrooms, Fresh Chopped |
| 2 | T | Butter, Melted |
| 1 | Egg, Lg Beaten | |
| 1 | t | Oregano |
| 1 | c | Cheddar, Md Sharp Shredded |
| 6 | Dk. Rye Bread Slices, Toasted | |
| 12 | Tomato, Slices Thin | |
| Celery Salt | ||
| Parsley |
INSTRUCTIONS
Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.2mg
Sodium: 109.7mg
Potassium: 203mg
Carbohydrates: 3.8g
Fiber: 1g
Sugar: 2.2g
Protein: 1.2g