|
|
|
|
| |
 |
Ingredients |
 |
|
| |
1 1/2 c |
Mushrooms; Fresh, Chopped |
|
| |
2 tb |
Butter; Melted |
|
| |
1 ea |
Egg; Lg, Beaten |
|
| |
1 ts |
Oregano |
|
| |
1 c |
Cheddar; Med Sharp, Shredded |
|
| |
6 ea |
Dark. Rye Bread Slices; Toasted |
|
| |
12 ea |
Tomato; Slices, Thin |
|
| |
|
Celery Salt |
|
| |
|
Parsley |
|
|
|
|
| |
|
Instructions |
|
|
|
|
|
| |
1.
|
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 Tbs 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.
|
|
| |
|
|
|
|
|
| |
|
|
|
