The garden sandwich
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (10-ounce) packages frozen | |
| 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 | 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 |
Directions
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.