Open-Faced Jarlsberg Sandwiches With Greens |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor. Ingredients:
2 teaspoons olive oil |
1 garlic clove, thinly sliced |
1 (6 ounce) bag baby spinach |
salt, dash |
pepper, dash |
6 slices whole-grain artisan bread (1/2-inch-thick each cut from center of a round loaf) |
2 tablespoons dijon mustard |
3 (3 ounce) plum tomatoes, sliced |
6 ounces light jarlsberg cheese, shredded |
Directions:
1. Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
2. Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
3. Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.
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