RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6783
View Recipe |
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Recipe Name: |
Hot Open-Faced Ham, Swiss Cheese and Mushroom Sandwiches - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Lunch |
Used in Baskets: |
No |
Base: |
Ham |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.07
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 Tablespoon mayonnaise 1 Tablespoon oil, olive 0.5 Small onion, red thinly sliced
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Directions:
In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat.
On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly. |
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Nutrition per Serving: |
Calories: |
333 |
Total Carbs: |
27.9 |
Net Carbs: |
0.0 |
Cholesterol: |
27.5 |
Fat: |
18.0 |
Protein: |
15.73 |
Fiber: |
2.75 |
Sodium: |
406.43 |
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