Spinach And Robiola Sandwiches Recipes
SPINACH AND ROBIOLA SANDWICHES
Number Of Ingredients 4
Steps:
- 1 Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. 2 Finely chop the spinach and place it in a medium bowl. Add the cheese and mash the spinach into the cheese. Add a drop or two of truffle oil, if you like. 3 With a long serrated knife, carefully cut the focaccia in half horizontally. Spread the mixture on the inside of the bottom halves of the focaccia. Place the tops on the sandwiches and flatten gently. 4 Preheat a sandwich press or stove-top grill pan. If using a press, place the sandwiches in the press and cook until toasted, about 4 to 5 minutes. If using a grill pan, place the sandwiches on the pan, then a heavy weight, such as a frying pan, on top. 5 When browned on one side, turn the sandwiches, cover with the weight, and toast on the second side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED SPINACH SANDWICHES
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
- Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
- Unwrap and serve.
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