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Swiss Melt VeggieBurger

1 "steak" roll, split into two halves
1 veggie burger, cut into two halves
1/4 cup mushrooms, sliced
1/4 cup vidalia onions, chopped
2 slices swiss
3 slices tomato
1/4 cup shredded lettuce
2-3 tablespoons mayonaise
1 tablespoons oil

Heat half tablespoon of oil in 10 inch skillet, over medium high.

When hot (but not smoking, test by dropping a drop of water into
skillet, if it sizzles, it's ready) grill split roll, face-down
until nicely crisped and golden, (should take between 20 seconds
and 1 minute, keep checking it) remove.

Heat the second half tablespoon oil with remaining oil from roll
in skillet.

Add mushrooms and onions, stir often in skillet until vegetables
release their "water" (about 40 seconds or so, this will keep the
vegetables from sticking to the pan) and then stir occasionally
(about every 20-30 seconds).

Meanwhile, cook veggie burger according to instructions (the Garden
Veggie's you merely microwave for 2 minutes, flipping over halfway).

Spread mayonaise on roll, put the two halves of the veggie burger
onto bottom side of the roll, arranging so as to cover roll.

When mushrooms and onions are nicely browned, spread over burger,
top with the 2 slices of swiss. Microwave on high for 30 seconds,
or until cheese is melted.

Arrange tomato slices on top, add shredded lettuce over all. Top
with top half of roll, enjoy.

Serves 1.

Variation: substitute green pepper for mushrooms, and muenster for
swiss for a "philly cheese steak" type sandwich.

Note: All microwave steps can be done in oven or toaster oven. Vary
cooking times for burger according to burger maker's directions.
When melting cheese, watch closely so as to not burn.


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