Cuisinart TOB-50BC - Manual (Page 9)

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listed, ending with the shredded cheese . Place in the oven and broil
until cheese is bubbly, about 4 minutes . Serve immediately .
Nutritional information per serving (made with lowfat cheese):
Calories 543 (40% from fat) • carb. 43g • pro. 39g • fat 25g • sat. fat 1g
• chol. 60mg • sod. 1560mg • calc. 910mg • fiber 4g
Melted Cheese Sandwiches
The next two sandwiches are classic toaster-oven fare, quick and easy
hot sandwiches for any time of day or night .
Toasted Crab & Cheddar Melts
A classic open-faced toasted sandwich . Serve with a green salad for
supper, or for Sunday brunch .
Makes 4 open-faced sandwiches
2
sandwich-size English muffins, split
12 ounces lump crab meat, drained
½ cup finely chopped celery
¹⁄
3
cup chopped fresh parsley
2 tablespoons finely chopped green onion
½ cup lowfat mayonnaise
1 cup shredded sharp Cheddar (can use lowfat)
Toast English muffin in toaster oven on light setting; let cool completely .
Line the baking pan with foil; preheat toaster oven on broil setting .
Pick crab over carefully to remove shell and cartilage bits, taking care
not to break up large lumps, and place in a medium bowl . Add celery,
parsley, green onion, mayonnaise and half the cheese . Stir gently to
combine .
Divide crab mixture evenly among the four toasted English muffin
halves and spread evenly . Sprinkle each with ¼ of the remaining
cheese . Arrange the sandwiches on the prepared baking tray . Broil on
rack position B until golden, toasty, hot, and cheese is melted, about 4
to 5 minutes .
Nutritional information per serving (one open-faced sandwich):
Calories 355 (42% from fat) • carb. 33g • pro. 29g • fat 16g • sat. fat 2g
• chol. 102mg • sod. 808mg • calc. 360mg • fiber 2g
hot Smoked Turkey & havarti
Sandwiches with Avocado
Makes 4 open-faced sandwiches
4
slices good quality whole wheat or pumpernickel bread
(about 5 x 3½ x ½ inches)
6 tablespoons lowfat mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1½ teaspoons tarragon
¹⁄
8
teaspoon freshly ground pepper
12 ounces thinly sliced smoked turkey
12-16 thin slices Italian tomato (slice, then place on layered
paper towels to drain)
6 ounces sliced havarti (can also use Cheddar,
Swiss, provolone, Gouda)
1 avocado (ripe but firm), peeled and sliced