Title: The garden sandwich
 Categories: American, Sandwiches
      Yield: 1 Servings
 
      2    (10-ounce) packages frozen
           Chopped spinach, thawed
    1/2 c  Minced green onions
    1/4 c  Plus
      2 tb Mayonnaise
      1 tb Minced green pepper
      1 tb Lemon juice
    1/4 ts Salt
      1 tb Butter or margarine
    1/2    Pound fresh mushrooms, slice
    1/4 c  Butter or margarine, softene
     12 sl Pumpernickel bread
    3/4 c  Alfalfa sprouts
      2 tb Salted sunflower kernels
      6 sl Provolone cheese
      6 sl Cheddar cheese
 
  6 slices Swiss cheese Squeeze spinach to remove excess liquid. Combine
  spinach, green onions, mayonnaise, minced green pepper, lemon juice,
  and salt; stir mixture well, and set aside.Melt 1 tablespoon butter
  in a skillet; add sliced mushrooms, and saute until tender; set
  aside.Spread about 1 teaspoon softened butter on one side of each
  bread slice. Lightly brown 6 bread slices, buttered side down, on a
  hot griddle; remove from heat.Spread spinach mixture evenly on
  unbuttered sides of toasted bread; sprinkle with alfalfa sprouts,
  sauteed mushrooms, and sunflower kernels. Set aside.Place 1 slice
  each of Provolone, Cheddar, and Swiss cheese on unbuttered side of
  remaining 6 bread slices. Place bread, buttered side down, on hot
  griddle; cook over medium heat, just until cheese softens and bread
  lightly browns. To serve, put cheese-topped bread slices and
  spinach-topped bread slices together. Yield: 6 servings.