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Spinach and Dill Havarti

Ingredients
2 cloves garlic, chopped 2 tablespoons extra-virgin olive oil, divided 1 cup cooked, chopped spinach, drained and squeezed dry 8 slices multigrain bread or 1 piece of focaccia, about 12x15 inches 8 ounces Dill Havarti, sliced
Cooking Instructions
In a heavy nonstick skillet over medium-low heat, warm the garlic in 1 tablespoon of the olive oil, then add the spinach and cook together a moment or two to warm through. On 4 slices of the bread (or the bottom layer of the focaccia), arrange the cheese, then top with the spinach and a second piece of bread (or the top of the focaccia). Press together to seal well, then lightly brush the outside of the sandwiches with the remaining olive oil. Brown the sandwiches in the skillet, weighting them, or in a panini press over medium-high heat. Cook until lightly crisped and golden on one side, then turn and brown the second side. When cheese is melted the sandwich is ready. Serve immediately, cut on the diagonal.
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