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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 tb Minced fresh basil
1 Clove garlic, minced
1 md Onion, sliced and separated into rings
4 ts Stone-ground mustard
4 sl Rye bread, (1-ounce) toasted
8 sl Unpeeled tomato, (1/4-inch-thick) (2 medium)
4 sl Part-skim mozzarella cheese, (1-ounce) each cut lengthwise into 4 strips
4 servings.

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:
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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