| 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.”