Recipe - Open-Face Pepper-And-Cheese Melts

Vegetable cooking spray
1 cup Green bell pepper strips
1 tablespoon Minced fresh basil
1 Clove garlic, minced
1 md Onion, cut or sliced up and separated
into rings
4 teaspoon Stoneground mustard
4 sl Rye bread, (1ounce) toasted
8 sl Unpeeled tomato,
(1/4inchthick) (2 medium)
4 sl Partskim mozzarella cheese,
(1ounce) each 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.

Per serving: 465 Calories; 22g Fat (41% calories from fat); 37g Protein;
33g Carbohydrate; 61mg Cholesterol; 1030mg Sodium

Recipe by: Cooking Light, Sept 1993, page 134

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.