Spinach And Robiola Sandwiches Recipes

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

SPINACH AND ROBIOLA SANDWICHES

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.

RIVIERA SANDWICH

Steps:

• 1 Cut the bread loaf in half lengthwise and remove the soft bread inside. 2 In a small bowl, whisk together the dressing ingredients and pour half the dressing over the cut sides of the bread. Layer the bottom half of the bread with the tomatoes, anchovies, mozzarella, roasted peppers, and olives, drizzling each layer with some of the dressing. 3 Place the top on the sandwich and press it together. Wrap in foil and cover with a board or heavy pan. Let stand at room temperature up to 2 hours or store in the refrigerator overnight. 4 Slice into 3-inch-wide sandwiches. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAKED SPINACH SANDWICHES

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.