| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers, Easy, Holidays | 24 | Servings |
INGREDIENTS
| 24 | Rye or pumpernickel cocktail | |
| bread | ||
| 2 | T | Butter or margarine, melted |
| 1 | T | Dijon mustard |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 7.9mg
Sodium: 46.7mg
Potassium: 8.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g