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In a bowl, blend butter with Parmesan, salt and pepper. Spread one side of each bread slice with this butter. Put buttered side down in a skillet over moderate heat and cook until the bottoms are crisp and deep brown, about 3 minutes.
In another bowl blend the mayonnaise with mustard and dill.
Put four of the cheese toasts on a work surface, browned side down. Arrange avocado and tomato slices on each toast, season with salt and pepper and top with one onion slice, mustard mayonnaise, alfalfa sprouts and finally the remaining bread toasts, browned side up. Serve immediately.
Yields 4 sandwiches
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