Recipe for Toasted Mini-Sandwiches with Gouda and Tomato

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Yield:

24 Servings

Ingredients:

Amount	Ingredient
24 slc	Rye or pumpernickel cocktail bread
2 tbl	Butter or margarine,melted
1 tbl	Dijon mustard
1 tsp	Dried dill weed
4 oz	Gouda cheese, thinly sliced, cut into 24 pieces to fit bread

Instructions:

Instructions: 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 minutes on each side or until toasted.

To serve, cut each sandwich in half diagonally.

Yield: 24 mini-sandwiches

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