Open-Faced Submarine Sandwiches
Yield
6 sandwichesPrep
10 minCook
5 minReady
15 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
english muffins
halved, toasted |
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 6 | slices |
salami
(1 ounce each), cut into quarters |
*
|
| 1 | cup |
lettuce
chopped |
*
|
| ½ | small |
onions
thinly , and separated into rings |
|
| 1 | medium |
tomatoes
thinly |
|
| ½ | teaspoon |
basil
|
*
|
| 6 | slices |
cheese slices, processed
(american) 1 ounce each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
english muffins
halved, toasted |
*
|
| 15 | ml |
butter
or margarine |
|
| 6 | slices |
salami
(1 ounce each), cut into quarters |
*
|
| 237 | ml |
lettuce
chopped |
*
|
| 0.5 | small |
onions
thinly , and separated into rings |
|
| 1 | medium |
tomatoes
thinly |
|
| 2.5 | ml |
basil
|
*
|
| 6 | slices |
cheese slices, processed
(american) 1 ounce each |
*
|
Directions
Spread toasted muffin halves with butter or margarine.
Layer salami quarters, lettuce, onion, and tomato slices on toasted muffin halves.
Sprinkle with basil.
Top each sandwich with cheese slice.
Broil until cheese is melted and is lightly browned, about 5 minutes.
