| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | English | 1 | Servings | |
INGREDIENTS
| 6 | sl | Muffin bread or 3 English muffins, split |
| Butter; softened | ||
| 6 | sl | Tomato |
| 1/3 | c | Breading mix |
| 3/4 | c | Butter |
| 1/2 | c | Finely chopped onion |
| 2 | tb | Prepared mustard |
| 1 1/2 | tb | Poppy seed |
| 1/4 | ts | Marjoram |
| 1/4 | ts | Rosemary |
| 1/4 | ts | Oregano |
| 3 | dr | Hot pepper sauce |
| 6 | sl | Cheese |
| 12 | sl | Bacon; cooked crisp, drained |
INSTRUCTIONS
These "Savory Sandwiches" are from the September, 1974 issue. Butter bread or muffin halves. Place buttered side down on grill to brown and heat through. Dip tomato slices in breading mix; brown each side on buttered grill. Combine 3/4 cup butter, onion, mustard, poppy seed, marjoram, rosemary, oregano and hot pepper sauce in bowl. On buttered side of bread place equal amounts of seasoned butter, 1 cheese slice, 2 bacon strips criss-crossed and 1 slice tomato. Broil 6 inches from heat until cheese is bubbly, about 3 to 4 minutes. Garnish with stuffed olive on skewer on top of tomato. Makes 6 sandwiches. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 1, 1997
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