Tomato & Spinach Cheese Melt

Appetizer, Lunch

You have to try this Tomato & Spinach Cheese Melt.  It has non-dairy Gouda cheese, sautéed mushrooms and spinach.  I served this sandwich on some crusty, sourdough bread.

 


 

Tomato & Spinach Cheese Melt

Ingredients:
Spinach:
1 tablespoon of vegan butter
6 to 7 oz of fresh spinach, remove stems, ( or as desired)
1 Clove garlic, minced
1/4 teaspoon of red pepper flakes
Himalayan and pepper, to taste
Mushrooms:
8 oz of mushrooms, sliced
1 Tablespoon of olive
Himalayan salt and pepper, to taste
Other ingredients:
sliced tomatoes
sliced vegan cheese
Sourdough bread
Dressing
Directions:
-In a cast iron skillet, add olive oil over medium heat, sliced mushrooms and pepper. Sauté until mushrooms are golden around the edges.
-To cook the spinach add vegan butter and minced garlic to the skillet, sauté for 5 minutes until golden. Add the spinach, red pepper flakes and Himalayan salt and pepper. Cook until the spinach has wilted over low heat.
-Toast the bread slices in a skillet then add sliced vegan cheese, melt cheese then assemble with sliced tomato, sautéed mushrooms and spinach. Top with dressing and Enjoy!

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