Free Recipe Open-Face Pepper-And-Cheese Melts
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Open-Face Pepper-And-Cheese Melts Recipe
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
Open-Face Pepper-And-Cheese Melts Preparation
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 MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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