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Hot Open-Faced Ham, Swiss Cheese, and Mushroom Sandwiches

1 tb Mayonnaise
2 ts Dijon-style mustard
1 ts Finely chopped fresh dill
1/2 lb Mushrooms; sliced thin
1 tb Olive oil
2 sl Rye bread; toasted
2 Thin slices of cooked ham
2 Thin slices of Swiss cheese
1/2 sm Red onion; sliced 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


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