Cheddar Mushroom Open-Face Sandwich
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6 servings
1 1/2 c Mushrooms; Fresh, Chopped
2 tb Butter; Melted
1 ea Egg; Lg, Beaten
1 t Oregano
1 c Cheddar; Md Sharp, Shredded
6 ea Dk. Rye Bread Slices;Toasted
12 ea Tomato; Slices, Thin
1 x Celery Salt
1 x Parsley
Saute the mushrooms in the butter until tender. Remove from the heat
and stir in the egg and oregano. Stir in the cheddar cheese. Spread
about 3 Tbls of the mixture on each slice of toast. Top each slice
with 2 slices of tomato and sprinkle with celery salt to taste.
Broil for 5 minutes, or until the cheese melts and the sandwich is
thoroughly heated. Garnish with the parsley and serve.
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