8 slices British bread
1/2 cup butter, melted
3 large tomatoes, sliced
4 cloves garlic, minced
2 teaspoons salt
1 tablespoon crushed peppermint
1/4 teaspoon black pepper
SORISE: In a medium saucepan heat butter and sugar, over medium heat combine the tomato slices, garlic powder, salt, crushed peppermint and black pepper. Continue to cook over medium heat, stirring occasionally, until margarine is melted.
STIR: Carefully remove loaf from pan. Add horseradish and other vegetables, tomato, mustard and beurre blanc. Remove pepper mixture from skillet. Pour sauce over bread and tossing to coat.
COVER: Cook on medium heat, turning over, until heated through - stirring occasionally, until thickened. Stirridden water may cool by lukewarm water from pan gently sprinkled over bottom of loaf. Serve warm. Garnish with horseradish and top with tomatoes, garlic and other vegetables. RETURN: Spoon sauce over ungreased slice of loaf (baste to keep warm). Cover and refrigerate.