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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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In Johnstown, Pennsylvania, Rose Maldet assembles these simple openface sandwiches, which are easy on the pocketbook at just 96¢ each. Try the spread on English muffins, she suggest. I serve them with a sweet-and-sour cucumber salad. Ingredients:
1/2 pound bulk pork sausage |
2 cups (8 ounces) shredded cheddar cheese |
1 can (4 ounces) chopped green chilies, drained |
1 can (2-1/2 ounces) sliced ripe olives, drained |
4 green onions, sliced |
10 slices rye bread |
Directions:
1. In a skillet over medium heat, cook sausage until no longer pink; drain. Stir in the cheese, chilies, olives and onions. Spread over bread. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until cheese is melted. Yield: 5 servings.
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