Hot open-faced ham, swiss cheese, and mushroom sandwiches

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon Finely chopped fresh dill
½ pounds Mushrooms; sliced thin
1 tablespoon Olive oil
2 slices Rye bread; toasted
2 Thin slices of cooked ham
2 Thin slices of Swiss cheese
½ small Red onion; sliced thin

Directions

Can be prepared in 45 minutes or less.

In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.

Serves 2

Gourmet February 1992

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

Related recipes