The Garden

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
• 3 spread 1 teaspoon softened butter on one side of each bread slice.
• 4 lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
• 5 spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
• 6 place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
• 7 place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
• 8 to serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.