Toasted mini-sandwiches with gouda and tomato

Yield: 24 Servings

Measure Ingredient
24 slices Rye or pumpernickel cocktail bread
2 tablespoons Butter or margarine,melted
1 tablespoon Dijon mustard
1 teaspoon Dried dill weed
4 ounces Gouda cheese, thinly sliced, cut into 24 pieces to fit bread
2 \N To 3 Italian plum tomatoes, cut into 24 thin slices

Brush 1 side of each bread slice with butter. Place 12 bread slices, buttered side down, on ungreased cookie sheet.

Spread each slice with mustard; sprinkle with dill weed. Top with cheese, tomato and remaining bread slices, buttered side up.

Broil 4 to 6 inches from heat for 1 to 3 minutes on each side or until toasted.

To serve, cut each sandwich in half diagonally. Yield: 24 mini-sandwiches Typed in MMFormat by cjhartlin@... Source: The Best Appetizer Cookbook Nov.99

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 6, 1999

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