| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 2 |
sl |
White bread; toasted |
| 8 |
sl |
Firm tomato; (from medium-size tomatoes) |
| 2 |
tb |
Finely chopped Spanish onion |
| 8 |
sl |
Cooked and drained bacon or 4 slices cooked ham; (1.5 ounces each) |
| 2 |
sl |
Mild cheddar cheese |
INSTRUCTIONS
Notes: Norton's Marine Dining Room, Green Lake. Milwaukee Journal Sentinel.
Preheat oven to 400 degrees.
Place bread on cookie sheet. Lay 4 tomato slices on top of each pieceof
toast. Divide onion between sandwiches, then top each sandwich with equal
amounts of cooked bacon or ham. Top each sandwich with slice of cheese.
Bake 3 to 5 minutes or until warmed through. Makes 2 sandwiches.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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