Open-Faced Garden Sandwiches
A hearty, open-faced veggie sandwich on pumpernickel bread with mozzarella and cheddar cheeses.
4 cups washed, dried and chopped fresh spinach
1/4 cup sliced almonds, toasted
1/8 teaspoon garlic powder
1/2 cup plus 2 tablespoons plain low-fat yogurt
4 slices pumpernickel bread
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/3 cup unpeeled, scored, thinly sliced cucumber
1/2 cup alfalfa sprouts
- Combine spinach, sliced almonds, garlic powder and yogurt in a large mixing bowl; set aside.
- Place bread on an ungreased baking sheet. Combine cheeses; toss gently. Sprinkle cheese evenly over each bread slice. Bake in a preheated oven at 400°F (205°C) for 2 to 3 minutes or until cheese melts.
- Spread spinach mixture over cheese, and top with mushrooms, cucumber and alfalfa sprouts. Serve immediately.
Makes 4 servings.