The garden sandwich
Yield: 1 Servings
Ingredients:
- 2 (10-ounce) packages frozen Chopped spinach thawed
- 1/2 c Minced green onions
- 1/4 c Plus
- 2 tb Mayonnaise
- 1 tb Minced green pepper
- 1 tb Lemon juice
- 1/4 ts Salt
- 1 tb Butter or margarine
- 1/2 Pound fresh mushrooms slice
- 1/4 c Butter or margarine softene
- 12 sl Pumpernickel bread
- 3/4 c Alfalfa sprouts
- 2 tb Salted sunflower kernels
- 6 sl Provolone cheese
- 6 sl Cheddar cheese
- 6 slices Swiss cheese Squeeze spinach to remove excess liquid. Combine
Instructions:
spinach green onions mayonnaise minced green pepper lemon juice and salt; stir mixture well and set aside.Melt 1 tablespoon butter in a skillet; add sliced mushrooms and saute until tender; set aside.Spread about 1 teaspoon softened butter on one side of each bread slice. Lightly brown 6 bread slices buttered side down on a hot griddle; remove from heat.Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts sauteed mushrooms and sunflower kernels. Set aside.Place 1 slice each of Provolone Cheddar and Swiss cheese on unbuttered side of remaining 6 bread slices. Place bread buttered side down on hot griddle; cook over medium heat just until cheese softens and bread lightly browns. To serve put cheese-topped bread slices and spinach-topped bread slices together. Yield: 6 servings.
