Toasted mini-sandwiches with gouda and tomato
24 Servings
Ingredients
| Quantity | 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 | To 3 Italian plum tomatoes, cut into 24 thin slices | |
Directions
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