Cheesy Muffin Melt

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Title: Cheesy Muffin Melt
Yield: 4 Servings
Categories: Cheese, Main Dishes, Sandwiches, Vegetables


1 1/2 c Cottage Cheese; Creamed
1/2 c Wheat Germ; Regular
2 tb Green Chiles; Chopped
1/4 ts Oregano Leaves; Crushed
1/4 ts Basil Leaves; Crushed
1/4 ts Salt
3 WholeWheat English Muffins;*
6 Tomato; Slices
Cheddar; Sharp, Slices

* The whole wheat muffins should be halved and toasted.

Combine the cottage cheese, wheat germ, chiles, and seasonings, blending
well. Mound onto toasted muffins. Top with tomato slices and
criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until
the cheddar melts, about 5 minutes.

Makes 6 open faced sandwiches.