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Source: FamilyTime Community Cookbook

HOT OPEN-FACED HAM, SWISS CHEESE, AND MUSHROOM SANDWICHES
Can be prepared in 45 minutes or less.
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Serves: 2
Prep Time: 0 minutes
Cook Time: 0 minutes
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1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped fresh dill
1/2 pound mushrooms, sliced thin
1 tablespoon olive oil
2 slices rye bread, toasted
2 thin slices cooked ham
2 thin slices 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. 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, and 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.






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