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Open-face Pepper-and-cheese Melts

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Sandwiches 4 Servings

INGREDIENTS

Vegetable cooking spray
1 c Green bell pepper strips
1 T Minced fresh basil
1 Clove garlic, minced
1 Onion, sliced and separated
into rings
4 t Stone-ground mustard
4 Rye bread, 1-ounce toasted
8 Unpeeled tomato
1/4-inch-thick 2
medium
4 Part-skim mozzarella cheese
1-ounce each cut
lengthwise into 4 strips

INSTRUCTIONS

Coat a nonstick skillet with cooking spray; place over medium heat
until hot. Add next 4 ingredients; saute 8 minutes or until tender.
Set aside, and keep warm.  Spread 1 teaspoon mustard over each bread
slice; place on a baking  sheet. Top each with 2 slices tomato and 4
strips cheese. Broil 5  inches from heat until cheese melts. Top each
with about 1/3 cup bell  pepper mixture. Yield: 4    servings.  Per
serving: 465 Calories; 22g Fat (41% calories from fat); 37g  Protein;
33g Carbohydrate; 61mg Cholesterol; 1030mg Sodium  Recipe by: Cooking
Light, Sept 1993, page 134  Posted to MC-Recipe Digest V1 #410 by
igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 841.6mg
Potassium: 137.9mg
Carbohydrates: 15.6g
Fiber: 2.3g
Sugar: 10g
Protein: 2.6g


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