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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This open-faced egg and artichoke melts are a favorite at Jill Gross' home in Roselle, Illinois. The Dijon mustard adds a nice zip, making them more exciting than plain grilled cheese, she says. When my husband can't make it home for dinner, I treat myself to this sandwich instead of making a whole meal. Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1/2 teaspoon dried thyme |
6 slices rye or pumpernickel bread |
3 hard-cooked eggs, sliced |
Directions:
1. In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown. Yield: 3-6 servings.
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