sams: veggie melts

[Guest guest]

we have some yellow crookneck squash ready to pick!-)

 

 

* Exported from MasterCook *

 

Veggie Melts

 

Recipe By :Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : New Import Sandwiches

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 slices cracked wheat bread

Mayonnaise -- for spreading

TOPPING:

1 tablespoon olive oil

1/2 cup (5 ounces) sliced mushrooms

1/2 cup coarsely shredded zucchini -- (see Tips)

1/2 cup finely sliced onion

1 garlic clove -- minced

Salt and freshly ground pepper -- to taste

1/4 cup finely shredded Monterey jack cheese

1/4 cup finely shredded Cheddar cheese

4 tomato slices -- (1/2-inch-thick)

 

Finely shredded lettuce or fresh bean sprouts, as desired (see Tips).

 

Preheat the broiler. Arrange the bread slices in a single layer on a baking

sheet. Broil 4 to 5 inches from the heat source for about 2 minutes per

side, or until lightly toasted. Or, toast the bread in a toaster. Spread

one side of each slice with mayonnaise.

 

TO MAKE THE TOPPING: Heat the olive oil in a large nonstick skillet over

medium-high heat; add the mushrooms, zucchini, onion, and garlic. Cook,

stirring occasionally, until tender, about 5 minutes. Remove from the heat;

stir in the salt and pepper. Taste and adjust the seasoning.

 

Combine the cheeses in a small bowl. Top each bread slice with 2 tomato

slices, a sprinkling of pepper, to taste, and half of the sauteed

vegetables, lettuce or bean sprouts, and cheese mixture.

 

Place the sandwiches on the baking sheet. Broil for about 2 minutes, or

until the cheese is melted.

 

TIPS

* Do not choose zucchini that are not firm or with skin that is cut,

bruised, dull, or shriveled; small zucchini are more tender. Like other

squashes, zucchini are 95 percent water, so cook them quickly or they will

become mushy.

 

* Sprouts make a fresh, tasty, and crunchy addition to sandwiches. However,

a recent study suggests that raw sprouts may sometimes be contaminated with

bacteria. The FDA (Food and Drug Administration) recommends that the

elderly, small children, and those with weak immune systems should avoid

eating raw sprouts. In case this is a concern to you, try using finely

shredded lettuce, rather than sprouts, in some of the sandwiches.

 

Source:

" Vegetarian Sandwiches [iSBN 0811825019] "

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Per Serving (excluding unknown items): 269 Calories; 17g Fat (55.8%

calories from fat); 11g Protein; 20g Carbohydrate; 3g Dietary Fiber; 27mg

Cholesterol; 303mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2

Vegetable; 2 1/2 Fat.

 

NOTES : These open-faced sandwiches require a sharp knife and a fork for

gracious eating. Offer marinated oven-dried tomatoes, and lunch is complete.

 

Nutr. Assoc. : 0 0 0 0 4977 5663 4288 0 0 916 2536 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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