Title: Cheddar Mushroom Open-Face Sandwich
Categories: Cheese Egg Sandwich Vegetable Lunch
Yield: 6 Servings
| 1 1/2 | c | Mushrooms; Fresh, Chopped |
| 2 | tb | Butter; Melted |
| 1 | | Egg; Lg, Beaten |
| 1 | ts | Oregano |
| 1 | c | Cheddar; Md Sharp, Shredded |
| 6 | | Dk. Rye Bread Slices;Toasted |
| 12 | | Tomato; Slices, Thin |
| | | Celery Salt |
| | | 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.