| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Mayonnaise |
| 2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Finely chopped fresh dill |
| 1/2 |
lb |
Mushrooms; sliced thin |
| 1 |
tb |
Olive oil |
| 2 |
sl |
Rye bread; toasted |
| 2 |
|
Thin slices of cooked ham |
| 2 |
|
Thin slices of Swiss cheese |
| 1/2 |
sm |
Red onion; sliced thin |
INSTRUCTIONS
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, 1998
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