Manfred's Popey & Olive Oil Sandwich |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes to you courtesy of Manfred Sobek, chef/owner of Hold the Pickle restaurant in Bantam, CT. I got this recipe from the John Scheepers Kitchen Garden Seeds catalog. This sounds yummy. Ingredients:
1/2 lb fresh spinach |
2 tablespoons garlic, chopped |
4 tablespoons olive oil |
kosher salt |
black pepper |
2 tomatoes, sliced |
1 red onion, thinly sliced |
1/4 lb swiss cheese, sliced |
4 ounces alfalfa sprouts |
2 tablespoons fresh basil, puree |
1 cup mayonnaise (hellman's brand preferred) |
4 hard rolls or 4 hoagie rolls or 4 slices bread |
Directions:
1. To prepare the basil mayonnaise, combine ingredients, then spread on bread.
2. Stack sliced tomatoes on each bottom slice of bread and top with sliced red onions.
3. Thoroughly wash and dry freshly picked spinach. Lightly saute the spinach and garlic in olive oil until just half wilted. Season iwth kosher salt and ground black pepper to taste.
4. Mound the spinach on top of sliced onions and tomato and top with Swiss cheese slices.
5. Warm in a hot (350F) oven or under a broileruntil cheese starts to melt.
6. Top with alfalfa sprouts, cover with top slice of bread and serve warm.
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