| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | T | Mayonnaise |
| 2 | t | Dijon-style mustard |
| 1 | t | Finely chopped fresh dill |
| 1/2 | lb | Mushrooms, sliced thin |
| 1 | T | Olive oil |
| 2 | Rye bread, toasted | |
| 2 | Thin slices of cooked ham | |
| 2 | Thin slices of Swiss cheese | |
| 1/2 | Red onion, sliced thin |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly. Serves 2 Gourmet February 1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”