Best 2 Spinach And Havarti Sandwiches On Multigrain Bread Recipes
Spinach and Havarti sandwiches on multigrain bread are a delicious and easy-to-make lunch or dinner option. The combination of creamy Havarti cheese, wilted spinach, and crunchy multigrain bread creates a sandwich that is both satisfying and flavorful. Plus, it's packed with nutrients, making it a healthy choice too. If you're looking for a quick and easy recipe that the whole family will love, look no further!
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND HAVARTI SANDWICHES ON MULTIGRAIN BREAD
From Grilled Cheese: 50 Recipes to Make You Melt as printed in Quick and Simple Magazine March 2006 issue. If you cannot find dill havarti, add some fresh dill to the sandwich. You could have fun with this sandwich by adding fresh basil, sundried toms, red onion slices, etc. Let's look beyond standard grilled cheese sandwiches for a change!
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
- On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
- Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
- Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
- Cut on the diagonal and serve immediately.
GRAPE-NUTS MULTIGRAIN BREAD
I threw this together as an experiment, and luckily for me it turned out to be delicious! I made two loaves which were promptly sliced into thick slabs, smeared with fresh butter and jam (Recipe#254642, if you must know), and consumed on the spot with a tall glass of milk. Mmmm. (I used recipe#71032, one of my all-time favorites) Edited to add: I have reproduced this recipe many, many times now since it's original discovery, and this is a solid recipe that works every time! Enjoy!
Provided by Susiecat too
Categories Grains
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt and the milk together in a large mixing bowl until smooth. Add the Grape Nuts cereal, and set aside for 10-15 minutes.
- Add the rolled oats, honey and salt, mix well.
- Add one cup of flour and mix to incorporate it, then add the instant yeast. (If you prefer to use active dry yeast, you must proof it in warm water with a little bit of sugar, and add the yeast liquid here.) Mix well.
- Continue adding flour, about 1/2 cup at a time, until too thick to mix with a spoon.
- Turn out to a floured surface and begin to knead, adding flour a little bit at a time.
- The dough will stay quite sticky -- resist the urge to add more flour once you have used all 4 cups. Knead for approximately 10-15 minutes total.
- Put the oil into the empty mixing bowl and coat the sides well, add the dough and flip it around to cover all surfaces with a thin film of oil.
- Cover bowl and leave undisturbed in a warm spot to rise, about 90 minutes, until almost doubled in size.
- Punch down dough and return to floured work surface. Briefly knead oil into dough, then let dough rest for a few minutes.
- Divide in half, form loaves, and set aside to a warm spot, covered with plastic wrap or a dish towel to rise a second time, about 50 minutes, until almost doubled.
- Bake 350F for 25-35 minutes, until hollow-sounding when knocked on the bottom.
- Cool on racks.
Nutrition Facts : Calories 156.8, Fat 2, SaturatedFat 0.7, Cholesterol 3.4, Sodium 265.9, Carbohydrate 31.3, Fiber 1.8, Sugar 9.3, Protein 4.4
Tips:
- Choose high-quality ingredients for the best flavor. Fresh spinach, flavorful havarti cheese, and multigrain bread will make a big difference in the overall taste of the sandwich.
- Be generous with the fillings. Don't be afraid to pile on the spinach, cheese, and tomatoes. The more fillings you have, the more satisfying the sandwich will be.
- Use a good quality mayonnaise. A good mayonnaise will add richness and creaminess to the sandwich. Avoid using low-fat or fat-free mayonnaise, as it will not have the same flavor or texture.
- Toast the bread before assembling the sandwich. This will help the bread to hold up better and prevent it from getting soggy from the fillings.
- Serve the sandwich immediately after assembling. This will help to keep the bread from getting soggy and the cheese from hardening.
Conclusion:
Spinach and Havarti sandwiches on multigrain bread are a delicious and satisfying lunch option. They are easy to make and can be customized to your liking. Whether you prefer a simple sandwich with just spinach, cheese, and tomatoes, or a more elaborate sandwich with additional toppings, you are sure to enjoy this recipe. So next time you are looking for a quick and easy lunch, give this spinach and Havarti sandwich a try. You won't be disappointed!
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