Recipe for Open-Face Pepper-and-Cheese Melts

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
	Vegetable cooking spray
1 cup	Green bell pepper strips
1 tbl	Minced fresh basil
1 x	Clove garlic, minced
1 med	Onion, sliced and separated into rings
4 tsp	Stone-ground mustard
4 slc	Rye bread, (1-ounce) toasted
8 slc	Unpeeled tomato, (1/4-inch-thick) (2 medium)

Instructions:

Instructions: Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Set aside, and keep warm.

Spread 1 teaspoon mustard over each bread slice; place on a baking sheet.

Top each with 2 slices tomato and 4 strips cheese. Broil 5 inches from heat until cheese melts. Top each with about 1/3 cup bell pepper mixture.

Yield:4 servings.

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