OPEN FACED JARLSEBERG SANDWICHES WITH GREENS

OPEN FACED JARLSEBERG SANDWICHES WITH GREENS image

Number Of Ingredients 8

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2 teaspoon(s) olive oil
1 clove(s) garlic, thinly sliced
1 bag(s) (5- to 6-ounce) baby spinach
Salt and pepper
6 slice(s) (1/2-inch-thick each) artisanal whole-grain bread (cut from center of a round loaf)
2 tablespoon(s) Dijon mustard
3 (3-ounce) plum tomatoes, sliced
6 ounce(s) light Jarlsberg cheese, shredded

Steps:

1. Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat. 2. Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown. 3. Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.