This simple addition puts an interesting spin to a standby favorite. Feel free to play with other vegetables like onions, peppers, summer squash and zucchini. You might need to use a fork and knife to eat it, if the vegetables are watery. Approximate cost for the recipe: $0.72
Ingredients: (Per sandwich)
- 2 slices bread, whole wheat or whole grain best
- ½ cup chopped, frozen, defrosted spinach (or two cups baby spinach)
- 1-2 Tbsp extra virgin olive oil
- 1 slice cheese (American, Provolone, Swiss)
Preparation:
- Heat about half of the olive oil. Add the spinach and cook 3-5 minutes.
- While the spinach is cooking, put the cheese on one half of the bread. When the spinach is cooked, place on top of the cheese and cover with the other slice of bread.
- Add the rest of the oil to the pan and let it heat a minute or so. It is important that you heat the oil. If the oil is not heated, the bread with stick. Place the sandwich in the heated pan and use a weight or a small pan filled with water to hold down.
- Heat until the bottom slice of bread is browned (should be 2-3 minutes but the time will depend on how hot the pan is). You can check after about 1 minute by removing the pan with water and carefully lifting the bottom slice
- Using a metal spatula or a fork, carefully turn the sandwich over and brown the other side.
