Spinach And Havarti Sandwiches On Multigrain Bread Recipes

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SPINACH AND HAVARTI SANDWICHES ON MULTIGRAIN BREAD



Spinach and Havarti Sandwiches on Multigrain Bread image

From Grilled Cheese: 50 Recipes to Make You Melt as printed in Quick and Simple Magazine March 2006 issue. If you cannot find dill havarti, add some fresh dill to the sandwich. You could have fun with this sandwich by adding fresh basil, sundried toms, red onion slices, etc. Let's look beyond standard grilled cheese sandwiches for a change!

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

2 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 cup baby spinach leaves, packed, chopped coarsely
8 slices multigrain bread (or 1 12-inch x 15-inch foccacia, sliced horizontally)
8 ounces havarti cheese (preferably with dill or any similar soft, mild cheese such as Jarlsberg or Muenster)
1 tablespoon fresh dill, chopped (read intro)

Steps:

  • In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
  • On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
  • Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
  • Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
  • Cut on the diagonal and serve immediately.

GRAPE-NUTS MULTIGRAIN BREAD



Grape-Nuts Multigrain Bread image

I threw this together as an experiment, and luckily for me it turned out to be delicious! I made two loaves which were promptly sliced into thick slabs, smeared with fresh butter and jam (Recipe#254642, if you must know), and consumed on the spot with a tall glass of milk. Mmmm. (I used recipe#71032, one of my all-time favorites) Edited to add: I have reproduced this recipe many, many times now since it's original discovery, and this is a solid recipe that works every time! Enjoy!

Provided by Susiecat too

Categories     Grains

Time 2h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 10

2/3 cup plain yogurt
1 3/4 cups milk
2 cups Grape-nuts cereal
1 cup rolled oats
2/3 cup honey
2 teaspoons salt
3 -4 cups bread flour
2 tablespoons instant yeast (alternatively, 2 1/2 tablespoons active dry yeast, proofed)
1 tablespoon canola oil
flour, for dusting work surface

Steps:

  • Mix the yogurt and the milk together in a large mixing bowl until smooth. Add the Grape Nuts cereal, and set aside for 10-15 minutes.
  • Add the rolled oats, honey and salt, mix well.
  • Add one cup of flour and mix to incorporate it, then add the instant yeast. (If you prefer to use active dry yeast, you must proof it in warm water with a little bit of sugar, and add the yeast liquid here.) Mix well.
  • Continue adding flour, about 1/2 cup at a time, until too thick to mix with a spoon.
  • Turn out to a floured surface and begin to knead, adding flour a little bit at a time.
  • The dough will stay quite sticky -- resist the urge to add more flour once you have used all 4 cups. Knead for approximately 10-15 minutes total.
  • Put the oil into the empty mixing bowl and coat the sides well, add the dough and flip it around to cover all surfaces with a thin film of oil.
  • Cover bowl and leave undisturbed in a warm spot to rise, about 90 minutes, until almost doubled in size.
  • Punch down dough and return to floured work surface. Briefly knead oil into dough, then let dough rest for a few minutes.
  • Divide in half, form loaves, and set aside to a warm spot, covered with plastic wrap or a dish towel to rise a second time, about 50 minutes, until almost doubled.
  • Bake 350F for 25-35 minutes, until hollow-sounding when knocked on the bottom.
  • Cool on racks.

Nutrition Facts : Calories 156.8, Fat 2, SaturatedFat 0.7, Cholesterol 3.4, Sodium 265.9, Carbohydrate 31.3, Fiber 1.8, Sugar 9.3, Protein 4.4

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