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