| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Sandwiches | 4 | Servings |
INGREDIENTS
| 1 | c | Tomato, diced |
| 2 1/4 | oz | Olives, chopped and well |
| drained | ||
| 1 | T | Parsley, minced |
| 1 | T | Onion, minced |
| 1/4 | c | Mayonnaise |
| 8 | Mild Cheddar cheese or | |
| Monterey jack cheese the | ||
| Towle version is made | ||
| with | ||
| American cheese so if | ||
| that's what you prefer | ||
| be | ||
| my guest. | ||
| 8 | Whole wheat bread or white | |
| bread |
INSTRUCTIONS
In a small bowl, combine the tomatoes, olives, parsley, and onions. Stir in enough of the mayonnaise to bind the mixture, but don't make it too soupy. Cut the slices of cheese to fit the bread. Layer each of 4 bread slices with 1 slice of cheese,1/4 of the filling, and another slice of cheese. Top each of these with the final 4 slices of bread. Grill the sandwiches in a little butter until they are nicely browned and the cheese melts, turning once after lightly buttering the tops. Remove sandwiches from heat, cut on the diagonal and serve immediately Yields 4 servings. Source: Sandwich Cuisine Oregon Style, by Jan Roberts-Dominguez Formatted for MasterCook by <Brenda Adamsfmle@sprintmail.com> posted mc 11/11/96 Recipe By : Jan Roberts-Dominguez, Sandwich Cuisine, Oregon Style Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 551
Calories From Fat: 453
Total Fat: 51.6g
Cholesterol: 130.6mg
Sodium: 1128.1mg
Potassium: 243.3mg
Carbohydrates: 7.7g
Fiber: 1.1g
Sugar: 2.6g
Protein: 16.4g