Open Face Pepper and Cheese Melts Recipe
Ingredients
| Vegetable cooking spray | ||
| Green pepper | 1 Cup (16 tbs) | |
| Basil | 1 Tablespoon, minced | |
| Onion | 1 Medium, separated into rings | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon plus 1 teaspoon stoneground mustard | ||
| Rye bread slice | 4 , toasted | |
| Tomato Slices | 8 , unpeeled | |
| Mozzarella cheese slice | 4 , cut into strips | |
Directions
1. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add green pepper and next 3 ingredients; saute 8 minutes or until tender. Set aside, and keep warm.
2. Spread 1 teaspoon mustard over each bread slice; place bread on a baking sheet. Top each with 2 slices tomato and 4 strips cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) until cheese melts. Top evenly with green pepper mixture.
2. Spread 1 teaspoon mustard over each bread slice; place bread on a baking sheet. Top each with 2 slices tomato and 4 strips cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) until cheese melts. Top evenly with green pepper mixture.
Chef
