Side Pannel
Open-Face Pepper-And-Cheese Melts
Open-Face Pepper-And-Cheese Melts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sandwiches
Ingredients List
- Vegetable cooking spray
- 1 c Green bell pepper strips
- 1 tb Minced fresh basil
- 1 Clove garlic, minced
- 1 md Onion, sliced and separated
- -into rings
- 4 ts Stone-ground mustard
- 4 sl Rye bread, (1-ounce) toasted
- 8 sl Unpeeled tomato,
- -(1/4-inch-thick) (2 medium)
- 4 sl Part-skim mozzarella cheese,
- -(1-ounce) each cut
- -lengthwise into 4 strips
Directions
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
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
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