Cheddar mushroom open-face sandwich
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mushrooms; Fresh, Chopped |
| 1 | each | Egg; Lg, Beaten |
| 1 | teaspoon | Oregano |
| 1 | cup | Cheddar; Md Sharp, Shredded |
| 6 | eaches | Dk. Rye Bread Slices;Toasted |
| 12 | eaches | Tomato; Slices, Thin |
| 1 | x | Celery Salt |
| 1 | x | Parsley |
| 2 | tablespoons | Butter; Melted |
Directions
Saute the mushrooms in the butter until tender.
Remove from the heat and stir in the egg and oregano.
Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.