When Providence weather gives you the chills, make yourself a Muenster Muffin Melt. Thanks to our friend, Yanqiang, for providing the recipe (and photos) for this oozingly scrumptious creation!
If your cafeteria’s salad bar lacks sliced zucchini, feel free to substitute baby spinach, shredded carrots, or extra mushrooms. Vegetarians, feel free to leave out the beef and stick in an extra slice of cheese.
Muenster Muffin Melt
1 English muffin, sliced in half
1 tablespoon margarine
1/4 cup sliced zucchini
5 slices mushrooms
1 slice roast beef
1 slice muenster cheese
Toast both halves of the English muffin. Spread margarine on cut surfaces. Place bottom slice on plate and top with veggies, beef, and cheese. Top with other half and microwave on high for 40 seconds or until cheese is melted and oozing out of the sides. Enjoy on a crisp autumn day.
Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.