Toasted Mini Sandwiches With Gouda And Tomato Recipe
Servings: 12
Ingredients
- 24 slc Rye or possibly pumpernickel cocktail bread
- 2 Tbsp. Butter or possibly margarine,melted
- 1 Tbsp. Dijon mustard
- 1 tsp Dry dill weed
- 4 ounce Gouda cheese, thinly sliced, cut into 24 pcs to fit bread
- 2 x To 3 Italian plum tomatoes, cut into 24 thin slices
Directions
- Brush 1 side of each bread slice with butter. Place 12 bread slices, buttered side down, on ungreased cookie sheet.
- Spread each slice with mustard; sprinkle with dill weed. Top with cheese, tomato and remaining bread slices, buttered side up.
- Broil 4 to 6 inches from heat for 1 to 3 min on each side or possibly till toasted.
- To serve, cut each sandwich in half diagonally.
- Yield: 24 mini-sandwiches
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 12 servings | |
| Calories 52 | |
| Calories from Fat 40 | 77% |
| Total Fat 4.57g | 6% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 105mg | 4% |
| Potassium 16mg | 0% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.22g | 0% |
| Protein 2.45g | 4% |
