Wednesday, May 10, 2017
Spinach & Feta Melts, May 9, 2017
Continuing with my sandwiches for dinner theme, last night, I made spinach & feta melts. I have a loaf of 100% rye bread from the farmers' market, bought specifically with this meal in mind. I toasted slices of the dense, fragrant bread. Then, I topped them with fresh spinach leaves, sliced kalamata olives, and slabs of imported feta cheese. I broiled them until the cheese was soft and starting to brown around the edges. I served these open-faced sandwiches with hummus, pita, baby carrots, and mango-based fruit salad from the grocery. I'd intended to make a more complicated dinner, but this was really yummy and gave me extra time to play with my little Bear. That little Bear, by the way, was a big fan of the sandwiches---especially the olives.