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The Garden Sandwichsandwiches, american 2 (10-ounce) packages frozen 1 chopped spinach, thawed 1/2 cup minced green onions 1/4 cup plus 2 tablespoon mayonnaise 1 tablespoon minced green pepper 1 tablespoon lemon juice 1/4 teaspoon salt 1 tablespoon butter or margarine 1/2 pound fresh mushrooms, slice 1/4 cup butter or margarine, softene 12 slice pumpernickel bread 3/4 cup alfalfa sprouts 2 tablespoon salted sunflower kernels 6 slice provolone cheese 6 slice cheddar cheese 6 slices Swiss cheese Squeeze spinach to remove excess liquid. Combine spinach, green onions, mayonnaise, minced green pepper, lemon juice, and salt; stir mixture well, and set aside.Melt 1 tablespoon butter in a skillet; add sliced mushrooms, and saute until tender; set aside.Spread about 1 teaspoon softened butter on one side of each bread slice. Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, sauteed mushrooms, and sunflower kernels. Set aside.Place 1 slice each of Provolone, Cheddar, and Swiss cheese on unbuttered side of remaining 6 bread slices. Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns. To serve, put cheese-topped bread slices and spinach-topped bread slices together. Yield: 6 servings.
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