The garden sandwich

Yield: 1 Servings

Measure 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

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.

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