Sometimes simple is better, and this is the perfect example. A quick lunchtime favorite for us here at Bar Harbor Foods and when we can involve our friends at Raye’s Mustard®, well it’s just like we invited friends over. Using Maine’s own Sea Dog beer in Raye’s award-winning mustard only brings ‘family’ back to our table.
1 tablespoon mayonnaise
1 teaspoon Raye’s® Sea Dog Beer Mustard
2 slices whole wheat bread
2 thick slices tomato, cut in half
1/3 cucumber, sliced
4 slices Harvati or American cheese
2 tablespoons dried cranberries
Preheat oven to 400-degrees F. Drain any juice from the can of sardines into a bowl and whisk with mayonnaise and mustard; set aside. Toast both slices of bread and evenly smear mayonnaise mixture on one side of each slice. Place on a baking pan. Evenly divide the sardines onto both slices of toast. Place 4 half slices tomatoes on top of each mound. Bake for 3 minutes, remove from oven and top with cheese. Bake an additional 4 minutes, or until the cheese has melted. Remove from oven, garnish with cucumber slices and dried cranberries. Serve immediately.
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