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.

Jul 25, 2024