Open-Face Pepper-And-Cheese Melts Recipe - Cooking Index
Open-Face Pepper-And-Cheese Melts Recipe - Cooking Index
| Vegetable cooking spray | ||
| 1 cup | 237ml | Green bell pepper strips |
| 1 tablespoon | 15ml | Minced fresh basil |
| 1 | Garlic - minced | |
| 1 | Onion (medium) | |
| Sliced and separated into rings | ||
| 4 teaspoons | 20ml | Stone-ground mustard |
| 4 | Rye bread - (1-ounce) toasted | |
| 8 | Unpeeled tomato - (1/4-inch-thick) | |
| (2 medium) | ||
| 4 | Part-skim mozzarella cheese - (1-ounce) | |
| Cut lengthwise into 4 strips |
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Set aside, and keep warm.
Spread 1 teaspoon mustard over each bread slice; place on a baking sheet. Top each with 2 slices tomato and 4 strips cheese. Broil 5 inches from heat until cheese melts. Top each with about 1/3 cup bell pepper mixture.
Yield: 4 servings.
Source:
Cooking Light, Sept 1993, page 134
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