Cheddar mushroom open-face sandwich
Yield: 6 Servings
Ingredients:
- 1 1/2 c Mushrooms; fresh chopped
- 2 ts Butter; melted
- 1 ea Egg; lg beaten
- 1 ts Oregano
- 1 c Cheddar; md sharp shredded
- 6 ea Dk. rye bread slices;toasted
- 12 ea Tomato; slices thin
- 1 x Celery salt
- 1 x Parsley
Instructions:
Saute 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.
