Hot Open-Faced Ham, Swiss Cheese, and Mushroom Sandwiches

• 1 tablespoon mayonnaise
• 2 teaspoons Dijon-style mustard
• 1 teaspoon finely chopped fresh dill
• 1/2 pound mushrooms, sliced thin
• 1 tablespoon olive oil
• 2 slices of rye bread, toasted
• 2 thin slices of cooked ham
• 2 thin slices of Swiss cheese
• 1/2 small red onion, sliced thin

1. In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste.
2. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat.
3. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.

mayonnaise, mustard, fresh dill, mushrooms, olive oil, rye bread, thin slices, thin slices of swiss cheese, red onion

Taken from www.epicurious.com/recipes/food/views/hot-open-faced-ham-swiss-cheese-and-mushroom-sandwiches-11657 (may not work)