Open Face Pepper and Cheese Melts
|Vegetable cooking spray||1|
|Green pepper strips||1 Cup (16 tbs)|
|Minced fresh basil||1 Tablespoon|
|Onion||1 Medium, sliced and separated into rings|
|Garlic||1 Clove (5 gm), minced|
|Stone ground mustard||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Rye bread slice||4 Ounce, toasted (4 Slices, 1 Ounce Each)|
|Unpeeled tomato slices||8 (About 2 Medium, 1/4 Inch Thick)|
|Part skim mozzarella cheese slices||4 Ounce, each cut lengthwise into 4 strips (4 Slices, 1 Ounce Each)|
1. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add green pepper and next 3 ingredients; saute 8 minutes or until tender. Set aside, and keep warm.
2. Spread 1 teaspoon mustard over each bread slice; place bread on a baking sheet. Top each with 2 slices tomato and 4 strips cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) until cheese melts. Top evenly with green pepper mixture.