Recipe: Open-Faced Ham, Swiss Cheese, and Mushroom Sandwiches

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HOT OPEN-FACED HAM, SWISS CHEESE, AND MUSHROOM SANDWICHES
Source: Gourmet, February 1992
Servings: 2

(This sounds like it would be an easy recipe and one that could easily be increased for a group.)

1 tablespoon mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon finely chopped fresh dill
1/2 pound mushrooms, sliced thin
1 tablespoon olive oil
2 slices of rye bread, toasted
2 thin slices of cooked ham
2 thin slices of Swiss cheese
1/2 small red onion, sliced thin

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.

Preheat broiler.

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.

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.