Whole Wheat Breakfast Sandwich

• 1 whole wheat English muffin
• 12 tablespoon butter
• 2 slices Canadian bacon
• 1 -2 slice swiss cheese
• 1 slice tomatoes
• coarse salt and pepper

1. Preheat oven (or toaster oven) to 400.
2. Split English muffin; toast directly on oven rack.
3. Transfer to a rimmed baking sheet (or toaster-oven tray).
4. Spread muffin halves with butter.
5. Layer bottom half with Canadian bacon, Swiss cheese, and tomato; sprinkle with coarse salt and ground pepper.
6. Return to oven; bake until cheese has melted, about 5 minutes.
7. Top with other muffin half.
8. Per serving: 368 calories; 18 grams fat; 22.7 grams protein; 30.9 grams carbohydrates; 5 grams fiber.
9. Note: Note: Instead of butter, you can spread the muffins with Dijon or grainy mustard; you can also use other types of cheese, such as provolone or cheddar.

whole wheat, butter, bacon, swiss cheese, tomatoes, salt

Taken from www.food.com/recipe/whole-wheat-breakfast-sandwich-262039 (may not work)