Open-Faced Jarlsberg Sandwiches With Greens

From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  garlic clove, thinly sliced
• 1 (6 ounce) bag  Baby Spinach
•  salt, dash
•  pepper, dash
• 6  slices  whole-grain  artisan bread (1/2-inch-thick each cut from center of a round loaf)
• 2  tablespoons Dijon mustard
• 3 (3 ounce)  plum tomatoes, sliced
• 6  ounces light jarlsberg cheese, shredded

Directions

1. Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
2. Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
3. Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.