35
Open Face Roast Beef and Cheddar Melt
Ingredients:
(per sandwich)
1 slice of marble rye bread
1 teaspoon olive oil
2 teaspoons horseradish mayonnaise
6 ounces lean, medium-rare roasted beef, sliced thin
1 cup (4 ounces) coarsely grated cheddar cheese
Method
Brush one side of the bread with the olive oil. Place the oil brushed side of
the bread down on the work surface. Spread the side facing up with the
mayonnaise. Place the roasted beef in loose layers over the mayonnaise
and top with the grated cheddar. Place the sandwich on a baking pan.
Position the oven rack in the
lower slot
with the rack oriented upwards.
Set your Calphalon XL Convection Oven to
Toast
on
“Medium”
. Place
the sandwich in the oven and toast until the cheese is bubbling and golden.
Serves 1
Содержание 1779209
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