INGREDIENTS:6 cups sliced fresh mushrooms 1/3 cup butter or margarine, melted 48 slices sourdough or herbed bread* 48 3/4-oz. slices reduced-fat Swiss cheese 24 large eggs 48 medium slices of tomato, firm 1½ cups reduced-fat Parmesan-peppercorn or ranch dressing*DIRECTIONS:Sauté mushrooms in spray-coated or non-stick skillet. Keep warm. Lightly butter one side of each bread slice and place on grill. Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed. Fry ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.