Jarlsberg and Spinach Open-Faced Melts
Indulge in these delectable open-faced sandwiches featuring a savory blend of light Jarlsberg cheese, fresh baby spinach, and tangy Dijon mustard, all beautifully broiled to perfection on wholesome whole-grain artisan bread.
Ingredients
Ingredients | |
|---|---|
| 2 | teaspoons olive oil |
| 1 | garlic clove, thinly sliced |
| 1 | (6 ounce) bag Baby Spinach |
| dash of salt | |
| dash of pepper | |
| 6 | slices whole-grain artisan bread (½-inch-thick each cut from center of a round loaf) |
| 2 | tablespoons Dijon mustard |
| 3 | (3 ounce) plum tomatoes, sliced |
| 6 | ounces light Jarlsberg cheese, shredded |
Instructions
Cooking Instructions | |
|---|---|
| 1. | Preheat the broiler. |
| 2. | In a 12-inch nonstick skillet, heat olive oil over medium heat for 1 minute. Add thinly sliced garlic and cook for 3 to 4 minutes until golden, stirring occasionally. Add baby spinach and cook for 1 to 2 minutes until wilted. Season with a dash of salt and pepper. Remove skillet from heat. |
| 3. | Meanwhile, place slices of whole-grain artisan bread on a cookie sheet and toast under the broiler for 2 minutes or until beginning to brown. |
| 4. | Turn the bread slices over and spread Dijon mustard on top. Layer with spinach, sliced plum tomatoes, and shredded light Jarlsberg cheese. Broil the sandwiches for 2 to 3 minutes or until the cheese melts and starts to brown. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 195.1 kcal |
| Protein | 12.1 g |
| Fat | 11.7 g |
| Carbohydrates | 16.1 g |
| Fiber | 9.4 g |
| Sugar | 3.4 g |
Published on Jul 25, 2024 by Luminița