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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My all-time favorite sandwich. Jimmy’s Serious Sandwiches, Little Rock AR; by way of Southern Living 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. 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.
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