Servings: Makes 2 Sandwiches; Total Time: 15-minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 2 handfuls spinach
- 2 teaspoons olive oil
- 4 slices whole grain or sourdough bread
- ¼ cup pesto
- ½ medium avocado, sliced
- 2 slices low-sodium cheese (mozzarella, provolone, Swiss, Havarti)
- 4 slices medium tomato
- Wash your hands thoroughly with soap and warm water.
- In a large non-stick skillet, heat spinach and 1 tablespoon water over medium-low heat. Cook for about 2-3 minutes, stirring occasionally, until just wilted. Set aside.
- Use a basting brush to brush olive oil on one side of each bread slice so that it is lightly coated.
- Assemble sandwiches: Spread 1 tablespoon pesto on the non-oiled side of each bread slice. On one pesto slice, layer the cheese slice, half the sliced avocado, half the sautéed spinach, and 2 slices tomato. Top with other slice of pesto bread. Gently press together.
- Heat the same non-stick skillet over medium heat. Once hot, carefully transfer sandwiches to pan and pan-fry for 5-8 minutes, carefully flipping half way through cooking time, until each side is lightly browned and crispy.
- Enjoy warm (whole or sliced in half) or allow to cool completely before saving for your next lunch or dinner. Wrap tightly in plastic wrap or foil and store in refrigerator for up to 3-4 days.
Calcium is a key mineral that supports optimal bone, heart, and muscular health. Dairy products, like cheese, are rich in calcium, vitamin B12, and some protein. Choose reduced-fat and low-sodium varieties to keep it heart-healthy. Stick to a 1 ounce portion when savoring (about the size of an adult thumb or 1 slice).