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Call it an adult version of the grilled-cheese sandwich — slices of country bread layered with mozzarella, goat cheese and tomato-sauced spinach and toasted to a golden brown.
- For the Sauce:
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup canned crushed tomatoes in thick puree (from 1 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound spinach, stems removed, leaves washed well and shredded
- For the Sandwich:
- 8 thick slices from a large round loaf of country-style bread
- 1/2 pound mouncezarella cheese, sliced
- 1/4 pound mild goat cheese, crumbled (about 3/4 cup)
FOR THE SAUCE:
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, tomatoes, salt and pepper. Simmer for 5 minutes. Add the spinach and simmer until the spinach wilts and the sauce thickens, about 5 minutes longer. Cover to keep warm.
FOR THE SANDWICH:
Top 4 slices of the bread with mozzarella. Spoon some of the spinach mixture over each, spreading the spinach to the edges of the bread. Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Cook two of the sandwiches, turning once, until the cheese melts and the bread is golden, about 4 minutes in all. Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200 degrees F oven.
Tip: If you like, use one 10-ounce package of defrosted frozen chopped spinach instead of the fresh. Drain it and squeeze out any remaining moisture. Simmer the spinach in the tomato sauce just to warm it through. WINE RECOMMENDATION:<br>
Here's an opportunity to try an unusual wine: Saumur-Champigny, a vibrant, fruity red from the Loire Valley of France. Made from cabernet franc, it has a wonderful strawberry aroma and enough tannin to stand up to the cheese.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
632 calories; 36g total fat; 60mg cholesterol; 1247mg sodium; 49g carbohydrates; 8g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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