Recipes

INGREDIENTS:

• 14 pitted Kalamata olives, chopped
• 1/4 cup finely chopped red onion
• 4 cloves garlic, minced
• 2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 1 12-oz whole-grain Italian loaf bread, halved lengthwise
• 2 cups baby spinach leaves
• 2 1/2 oz goat cheese, crumbled
• 1 large tomato (6 oz), sliced into 8 rounds
• Olive oil cooking spray

INSTRUCTIONS:

1. In a medium bowl, combine olives, onion, garlic, basil, pepper flakes and vinegar. Place bread halves on a cutting board, cut-side-up, and spoon olive mixture onto bottom half of bread. Top with spinach, cheese and tomato. Top with other half of bread and press down lightly to adhere. Using a serrated knife, cut bread into 4 equal pieces.
2. Heat a large nonstick skillet over medium heat. Coat skillet with cooking spray, then add sandwiches. Add weight to sandwiches by covering them with a sheet of aluminum foil, then topping them with a dinner plate and a few bread plates. Cook for 1 1/2 to 2 minutes or until lightly golden on bottom. Remove plates and foil and flip sandwiches over. Again, place foil and plates on top of sandwiches and reduce heat to medium-low. Cook for 2 more minutes or until browned on bottom. Remove from heat and let stand, covered, for 2 minutes. (NOTE: This will allow sandwiches to continue heating throughout without drying out and over-browning.) Enjoy!