Cheddar Mushroom Open-Face Sandwich
Yield
6 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mushrooms
fresh chopped |
*
|
| 2 | teaspoons |
butter
melted |
|
| 1 | large |
eggs
beaten |
|
| 1 | teaspoon |
oregano
|
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 6 | slices |
rye bread
dark, toasted |
|
| 12 | slices |
tomatoes
very thin slices |
*
|
| 1 | x |
celery salt
|
*
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mushrooms
fresh chopped |
*
|
| 1E+1 | ml |
butter
melted |
|
| 1 | large |
eggs
beaten |
|
| 5 | ml |
oregano
|
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 6 | slices |
rye bread
dark, toasted |
|
| 12 | slices |
tomatoes
very thin slices |
*
|
| 1 | x |
celery salt
|
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
Sauté 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.
