| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Tomato; diced |
| 2 1/4 |
oz |
Olives; chopped and well drained |
| 1 |
tb |
Parsley; minced |
| 1 |
tb |
Onion; minced |
| 1/4 |
c |
Mayonnaise |
| 8 |
sl |
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 |
sl |
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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