Recipe: Puff Sandwiches - Mexican or Vegetable (Bisquick, 1985)

PUFF SANDWICHES

1 1/4 cups Bisquick baking mix
3/4 cup mayonnaise or salad dressing
1 egg
Mexican or Vegetable variation (below)
1/2-lb. loaf French bread, cut lengthwise into halves (or 6 slices bread)

Heat oven to 450 degrees F.

Mix baking mix, mayonnaise and egg. Stir in ingredients from one of the variations

Spread about 1 1/2 cups mixture evenly on cut sides of French bread, or spread about 1/2 cup mixture on each bread slice.

Bake on ungreased cookie sheet until puffed and golden brown, 10 to 15 minutes.

Cut each half French bread crosswise into thirds. Serve immediately.

VARIATIONS:

MEXICAN:
2 cups shredded Monterey Jack cheese (8 oz.)
1/2 cup Chopped Onion
1 tbsp, chill powder
1 (4 oz.) can whole green chilies, drained and chopped
1 medium tomato, chopped

VEGETABLE:
2 cups shredded Swiss cheese (8 oz.)
1/2 cup alfalfa sprouts
1/4 tsp. salt
1 medium tomato, chopped
1/2 medium cucumber, coarsely chopped

High Altitude Directions (3500 to 6500 ft.): Heat oven to 475 degrees F. Stir 2 tbsp. Gold Medal all-purpose hour into baking mix.

Makes 6 open-face sandwiches
From: Recipelink.com
Source: Cookin' Up Summer Fun with Bisquick, General Mills, Inc., 1985