1/2 Cup Shredded Monterey Jack Cheese
1/2 Can Mushrooms, drained
1/2 Small to Medium Sweet Onion, Sliced
3 Slices Tomato
1 Tablespoon I Believe It's Not Butter
Salt and Pepper
2 Slices Rye, Wheat or Sour Dough Bread
Using 1/2 spoonful of butter. Butter both pieces of bread on one side. Sit aside. Take another 1/2 spoonful butter and put in a small skillet. Add the sliced onions and mushrooms. Let them just began to soften. Add the salt and pepper and let cook about 2 minutes. Remove from heat and sit aside. In another skillet take the buttered bread and grill one piece. Put some of the cheese on the bread and cover and let it melt. The steam will melt it for about 1 minute. Take off and put in a plate. Do the other piece like this. Uncover and add the veg. mixture to each slice of bread. Then add the sliced tomatoes. Take and put them together and continue grilling until they are light brown. Or can just put it al together and grill until it is light brown.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
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