| 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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