The Garden Recipe

Name: The Garden
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (10 ounce) packages frozen chopped spinach, thawed, 1/2 cup minced green onion, 1/4 cup mayonnaise, plus, 2 tablespoons mayonnaise, and more.

Yes, The Garden falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Garden

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions