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The garden sandwich
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| Artist: |
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| Categories: |
American, North American, Sandwiches |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| | (10-ounce) packages frozen | | | Chopped spinach, thawed | | 1/2
| cup | Minced green onions | | 1/4
| cup | Plus | | 2
| tbsp | Mayonnaise | | 1
| tbsp | Minced green pepper | | 1
| tbsp | Lemon juice | | 1/4
| tsp | Salt | | 1
| tbsp | Butter or margarine | | 1/2
| | Pound fresh mushrooms, slice | | 1/4
| cup | Butter or margarine, softene | | 12
| slice | Pumpernickel bread | | 3/4
| cup | Alfalfa sprouts | | 2
| tbsp | Salted sunflower kernels | | 6
| slice | Provolone cheese | | 6
| slice | Cheddar cheese |
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Procedures:
| 1 | 6 slices swiss cheese squeeze spinach to remove excess liquid. | | 2 | 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. | | 3 | 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. | | 4 | Set aside.place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices. | | 5 | Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns. | | 6 | To serve, put cheese-topped bread slices and spinach-topped bread slices together. | | 7 | Yield: 6 servings. |
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