Tuesday, July 22, 2008

Open Faced Pepper and Cheese Melts

Sorry, sometimes these pictures don't turn out looking very appetizing. We had this for dinner last night and it was so easy. My husband doesn't like tomatoes, and my kids don't like tomatoes or peppers, so I just adjust the sandwiches to everyone's preference before broiling them. It's easy to make everyone happy with this dinner. I served it with watermelon and sliced cucumber with balsamic vinaigrette. Yum!
Open-Face Pepper & Cheese Melts

1 Cup Green or Red bell pepper strips (about one large pepper)
1 Tbs FRESH minced Basil (don’t skimp on this!)
1 clove garlic, pressed or minced
1 medium onion, sliced
1 Tbs. Stone ground mustard, yellow mustard, or Dijon mustard
4 slices of Rye bread, toasted (wheat and white are also good)
4-8 tomato slices, depending on size of the tomato
4 1 oz slices mozzarella cheese (or mixture of cheddar and mozzarella cheese, grated)
Mayo or Miracle Whip (optional)

Coat a non-stick skillet with cooking spray. Saute pepper strips, garlic, and onion until tender, add basil and cook another minute or two. Spread toasted bread with mustard and mayonnaise if desired. Top with pepper mixture, tomato slices, and then the cheese. Place under the broiler for 3-5 minutes or until cheese is melted. Serve hot with your favorite salad or fruit.

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