Spinach And Robiola Sandwiches Recipes

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

BAKED SPINACH SANDWICHES

Steps:

• Preheat oven to 350 degrees F.
• Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
• Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
• Unwrap and serve.

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat.
• Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

SPINACH AND ROBIOLA SANDWICHES

Steps:

• 1 Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. 2 Finely chop the spinach and place it in a medium bowl. Add the cheese and mash the spinach into the cheese. Add a drop or two of truffle oil, if you like. 3 With a long serrated knife, carefully cut the focaccia in half horizontally. Spread the mixture on the inside of the bottom halves of the focaccia. Place the tops on the sandwiches and flatten gently. 4 Preheat a sandwich press or stove-top grill pan. If using a press, place the sandwiches in the press and cook until toasted, about 4 to 5 minutes. If using a grill pan, place the sandwiches on the pan, then a heavy weight, such as a frying pan, on top. 5 When browned on one side, turn the sandwiches, cover with the weight, and toast on the second side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.