Hot Rye's
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
swiss cheese
grated |
|
| ¼ | cup |
bacon
chopped |
*
|
| ¼ | cup |
scallions, spring or green onions
tops, chopped |
|
| 4 ½ | ounces |
olives
chopped |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
mayonnaise
|
|
| 36 | slices |
rye bread
cocktail |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
swiss cheese
grated |
|
| 59 | ml |
bacon
chopped |
*
|
| 59 | ml |
scallions, spring or green onions
tops, chopped |
|
| 130.1 | ml/g |
olives
chopped |
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
mayonnaise
|
|
| 36 | slices |
rye bread
cocktail |
|
Directions
Fry bacon and crumble.
Stir together cheese, bacon, olives, green onion, worcestershire sauce, and mayonnaise until well blended.
Add more mayonnaise if necessary to make spreading consistency.
Spread on rye bread slices.
Bake in oven at 350℉ (180℃) F until hot.
