Name: Toasted Mini-Sandwiches with Gouda And Tomato
Ingredients: 24 sl Rye or pumpernickel cocktail bread; 2 tb Butter or margarine,melted; 1 tb Dijon mustard; 1 ts Dried dill weed; 4 oz Gouda cheese, thinly sliced, cut into 24 pieces to fit bread; 2 To 3 Italian plum tomatoes, cut into 24 thin slices

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Appetizers, Holidays, Easy	24	Servings

INGREDIENTS

24	sl	Rye or pumpernickel cocktail bread
2	tb	Butter or margarine,melted
1	tb	Dijon mustard
1	ts	Dried dill weed
4	oz	Gouda cheese, thinly sliced, cut into 24 pieces to fit bread
2		To 3 Italian plum tomatoes, cut into 24 thin slices

INSTRUCTIONS

Brush 1 side of each bread slice with butter.  Place 12 bread slices,
buttered side down, on ungreased cookie sheet.
Spread each slice with mustard; sprinkle with dill weed.  Top with cheese,
tomato and remaining bread slices, buttered side up.
Broil 4 to 6 inches from heat for 1 to 3 minutes on each side or until
toasted.
To serve, cut each sandwich in half diagonally.  Yield: 24 mini-sandwiches
Typed in MMFormat by cjhartlin@email.msn.com  Source: The Best Appetizer
Cookbook Nov.99
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 6, 1999

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