Spinach and Dill Havarti on Multigrain Bread

  From “Grilled Cheese.”

  

  2 cloves garlic, chopped

  2 tablespoons extra-virgin olive oil, divided

  1 cup cooked, chopped spinach, drained and squeezed dry

  8 slices multigrain bread

  8 ounces dill Havarti, sliced

  

  In a heavy nonstick skillet over medium-low heat, warm the garlic in 1 tablespoon of the olive oil, then add the spinach and cook together a moment or two to warm through. On 4 slices of the bread, arrange the cheese, then top with the spinach and a second piece of bread. Press together to seal well, then lightly brush the outside of the sandwiches with the remaining olive oil.

  Brown the sandwiches in the skillet, weighting them, or in a panini press over medium-high heat. Cook until lightly crisped and golden on one side, then turn and brown the second side. When cheese is melted the sandwich is ready.

  Serve immediately, cut on the diagonal. Serves 4.

  Per serving: 400 calories; 24 g fat (11 g saturated fat; 54 percent calories from fat); 28 g carbohydrates; 38 mg cholesterol; 776 mg sodium; 21 g protein; 4 g fiber.

  10 minutes