The Garden

16 ingredients
8 steps

Ingredients

  • 2 (10 ounce) packages frozen chopped spinach, thawed
  • 1/2 cup minced green onion
  • 1/4 cup mayonnaise, plus
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced green bell pepper
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 lb fresh mushrooms, sliced
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 12 slices pumpernickel bread
  • 3/4 cup fresh alfalfa sprout, washed and drained
  • 2 tablespoons salted sunflower seeds
  • 6 slices provolone cheese
  • 6 slices cheddar cheese
  • 6 slices swiss cheese

Directions

  1. 1
    Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
  2. 2
    Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
  3. 3
    Spread 1 teaspoon softened butter on one side of each bread slice.
  4. 4
    Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
  5. 5
    Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
  6. 6
    Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
  7. 7
    Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
  8. 8
    To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.

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