Toasted Mini-sandwiches With Gouda And Tomato

  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 24

Ingredients

24
slices rye or pumpernickel cocktail bread
2
tablespoons butter, melted
1
tablespoon Dijon mustard
1
teaspoon dried dill weed
4
oz. Gouda cheese, thinly sliced, cut into 24 pieces to fit bread
2
to 3 Italian plum tomatoes, cut into 24 thin slices

Steps

Hide Images
  • 1
    Brush 1 side of each bread slice with butter. Place 12 bread slices, buttered side down, on ungreased cookie sheet.
  • 2
    Spread each slice with mustard; sprinkle with dill weed. Top with cheese, tomato and remaining bread slices, buttered side up.
  • 3
    Broil 4 to 6 inches from heat for 1 to 3 minutes on each side or until toasted.
  • 4
    To serve, cut each sandwich in half diagonally.

Notes









Tips

Expert Tips

MAKE-AHEAD TIP: Prepare sandwiches as directed in recipe; place in shallow pan. Do not broil. Cover; refrigerate up to 2 hours. Uncover; broil as directed in recipe.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Mini-Sandwich
Calories
50
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
110mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved