Brie And Cucumber On Rye
Serves:
Ingredients:
1/2
Seedless cucumber
4
sl
Rye bread
Softened
4
ts
Margarine or butter,
1/4
ts
Dried dill weed
3/4
ts
Chopped fresh or
1/4
c
Oil-and-vinegar dressing
(with tops)
1/4
c
Finely chopped green onions
Into 1/4-inch pieces
8
Ounces brie cheese, cut
Salad greens
Method:
Cut cucumber lengthwise in half.
Cut each half into thin slices.
Toss cucumber, cheese, onions, dressing and dill weed.
Spread 1 teaspoon margarine on each slice bread.
Top with salad greens.
Spoon cheese mixture onto greens.
Garnish each sandwich with 1 cooked shrimp and fresh dill weed if desired.
4 OPEN-FACE SANDWICHES; 370 CALORIES PER SANDWICH.