Recipe for Fresh Spinach Ham And Jack Sandwich Heated

2.00		Or 3 bunches of fresh
		-spinach or a bag of the
		-spinach that has already
		Been cleaned and picked over
		-for you that equals 3
		-bunches
6.00	sl	Of low-fat, low salt ham,
		-deli-sliced
4.00		Thin slices of Jack Cheese
4.00	sl	Of large loaf Sourdough
		-French bread (the kind that
		-comes in a 1
0.50	lb	Square loaf)

Instructions:
Zero-Cholesterol mayonnaise Coarse ground mustard (we like Ploschmann's) Rinse fresh spinach and shake excess water off in a colander.
Steam the spinach in a pan using only the water that clings to the leaves.
Season spinach in pan using a little salt, freshly ground black pepper, some garlic and onion powder to taste.
Steam only for a few minutes till wilted and bright green but not yet mushy.
*THOROUGHLY* drain spinach by ""bouncing" it vigorously in the colander to force water out.
(Don't try turning it out onto paper towels.
.
.
you'll be *real* sorry you did!) Lightly toast the 4 slices of French bread.
Spread with mayo and coarse ground mustard.
On two slices, pile on a layer of the ham (if you fold it in half first and then put it on the bread, you won't realize that you are cutting back on the amount of ham you are using.
.
.
seems to have more bulk that way), then divide the steamed, drained spinach between the two slices.
Top with 2 thin slices of JAck cheese on each.
Top with the other two pieces of French bread.
Place on a cooky sheet and bake in a 400 degree oven for about 5-8 minutes to crisp up the bread in case the spinach oozes a little juice and to melt the cheese over the spinach.
Watch carefully so you don't let the bread burn.
This sounds like a simple sandwich but it is nutrition-packed and, made my adaptive way, is a decent compromise for a low-fat, low cholesterol diet.
Shared by Allison Cozzi

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