Open-faced sandwich with smoked meat and gouda
- Heat the oil in a frying pan on medium-high.
- Brown the mushrooms for 1 minute on each side and set aside.
- Spread the mustard on the baguette halves. Arrange the slices of smoked meat and portobello mushroom on each baguette half and top with the grated cheese. Sprinkle the almond slivers on top.
- Broil for about 3 minutes or until the cheese turns golden brown.
- Serve with salad greens.