INGREDIENTS:6 cups sliced fresh mushrooms
1/3 cup butter or margarine, melted
48 slices sourdough or herbed bread*
48 3/4-oz. slices reduced-fat Swiss cheese
24 large eggs
48 medium slices of tomato, firm
1½ cups reduced-fat Parmesan-peppercorn or ranch dressing*
DIRECTIONS:Sauté mushrooms in spray-coated or non-stick skillet. Keep warm. Lightly butter one side of each bread slice and place on grill. Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed. Fry eggs on grill; flip over and cook until whites are set and firm, and yolks begin to thicken (no longer runny, but not hard). Assemble sandwiches; layer over half of the bread slices one fried egg, 1 Tbsp. mushrooms, two tomato slices, and one Tbsp. dressing. Close with remaining bread slices and serve immediately.
*Panini, light rye or other bread may be substituted for the sourdough or herbed bread. Bacon and tomato dressing, or Thousand Island dressing, may be substituted for the reduced-fat Parmesan-peppercorn or ranch dressing.SERVINGS:24 sandwichesFrom:Alfred Lee Ogden, formerly of Sheraton Inn, TampaPHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD
