Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | (10-ounce) packages frozen |
\N \N | Chopped spinach, thawed |
½ cup | Minced green onions |
¼ cup | Plus |
2 tablespoons | Mayonnaise |
1 tablespoon | Minced green pepper |
1 tablespoon | Lemon juice |
¼ teaspoon | Salt |
1 tablespoon | Butter or margarine |
½ \N | Pound fresh mushrooms, slice |
¼ cup | Butter or margarine, softene |
12 slices | Pumpernickel bread |
¾ cup | Alfalfa sprouts |
2 tablespoons | Salted sunflower kernels |
6 slices | Provolone cheese |
6 slices | Cheddar cheese |
6 slices Swiss cheese Squeeze spinach to remove excess liquid. Combine 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.