Open-Faced Apple and Swiss Melts

 
4 slices sourdough bread
4 t. Dijon mustard
2 Granny Smith or Golden Delicious apples, unpeeled, cored, and quartered
1 cup packed radish or broccoli sprouts
4 slices Swiss flavored soy cheese, each cut into 2 triangle pieces
 

Place the slices of sourdough bread on a cutting board and cut each slice diagonally in half. Transfer the bread triangles to a non-stick cookie sheet and place them under the broiler to lightly toast the bread on one side. Remove the cookie sheet from the oven, flip over the slices of bread so that the untoasted side is facing up, and allow them to cool slightly. Cut each quarter of apple into 4 slices and set aside. To assemble the melts: on each of the untoasted sides of bread, spread 1/2 t. of the mustard, place 4 slices of apple fanning them out slightly to cover the bread, lay 2 T. of the sprouts over the apples, and top with a triangle of soy cheese. Place the cookie sheet back under the broiler and broil an additional 3-4 minutes or until the cheese is well melted. Serve 2 melt triangles per person.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett