The Garden Sandwich

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, sliced
1/4 c Butter or margarine, softened
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.

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