Recipe - Hot Open-Faced Ham Swiss Cheese And Mushroom Sandwiches

1 tablespoon Mayonnaise
2 teaspoon Dijonstyle mustard
1 teaspoon Finely chopped fresh dill
One half pound Mushrooms; cut or sliced up thin
1 tablespoon Olive oil
2 sl Rye bread; toasted
2 Thin slices of cooked ham
2 Thin slices of Swiss cheese
One half small Red onion; cut or sliced up thin

Can be prepared in 45 minutes or less.

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.

Serves 2

Gourmet February 1992

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998