Open-face pepper-and-cheese melts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Green bell pepper strips |
| 1 | tablespoon | Minced fresh basil |
| 1 | Clove garlic, minced | |
| 1 | medium | Onion, sliced and separated into rings |
| 4 | teaspoons | Stone-ground mustard |
| 4 | slices | Rye bread, (1-ounce) toasted |
| 8 | slices | Unpeeled tomato, (1/4-inch-thick) (2 medium) |
| 4 | slices | Part-skim mozzarella cheese, (1-ounce) each cut lengthwise into 4 strips |
| 4 | servings. | |
Directions
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Set aside, and keep warm.
Spread 1 teaspoon mustard over each bread slice; place on a baking sheet.
Top each with 2 slices tomato and 4 strips cheese. Broil 5 inches from heat until cheese melts. Top each with about ⅓ cup bell pepper mixture. Yield: Per serving: 465 Calories; 22g Fat (41% calories from fat); 37g Protein; 33g Carbohydrate; 61mg Cholesterol; 1030mg Sodium Recipe by: Cooking Light, Sept 1993, page 134 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.
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