Heat The Vegetable Oil In A Large Nonstick Skillet Over Medium-Low Heat. Cook The Scrapple Until Crispy And Browned On Both Sides, 5 To 7 Minutes Per Side. Drain The Scrapple Slices On A Paper Towel-Lined Plate. Place A Scrapple Slice Onto A Piece Of Toasted Bread, Spread With Mustard, And Top With Another Slice Of Bread To Assemble.