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Showing 1-2 of 2
on June 12, 2005
What a nice change for my lunch..I only used 4 slices of bread so cut down the butter and mustard by a little. I used dijonaise and edam cheese...added 1/4 cup of milk to the egg and that worked out fine.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 11, 2005
These made an quick, light, easy and delicious lunch. I think the secret is to use good quality bread. I was a little timid about the mustard and used the mildest we had. In retrospect, I think something a little stronger would have been better. Nevertheless, they were delicious and while this recipe would work with most cheeses, I recommend trying it with Gouda.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (362 g)
Servings Per Recipe: 1