| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
French |
Sandwiches |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Torn spinach |
|
|
Vegetable cooking spray |
| 1/8 |
ts |
Pepper |
| 1 |
|
French roll, (7-inch-long) |
| 1/4 |
c |
Tomato paste |
| 1/4 |
ts |
Dried Italian seasoning |
| 1/2 |
sm |
Garlic clove, minced |
| 1 |
|
Hard-cooked egg, sliced |
| 2 |
tb |
Crumbled chevre, (1 ounce) (goat cheese) |
INSTRUCTIONS
Place spinach in a large nonstick skillet coated with cooking spray; cover
and cook over low heat 7 minutes or until spinach wilts, stirring
occasionally. Toss with pepper, and set aside.
Slice roll in half lengthwise; place, cut sides up, on a baking sheet.
Broil 2 minutes or until golden.
Combine tomato paste, Italian seasoning, and garlic; stir well, and spread
over the cut sides of bread. Top with spinach mixture, egg, and cheese.
Broil 2 minutes or until cheese softens. Yield: 2 servings.
Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g
Carbohydrate; 98mg Cholesterol; 220mg Sodium
NOTES : Substitute blue cheese for chevre, if desired.
Recipe by: Cooking Light, June 1995, page 126
Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.
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