The Green Acre

The Green Acre

prep time

minutes
cook time

minute
servings
4

Ingredients

















Cooking Instructions

1

Heat oven to 400ºF. Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions. Sauté 3 minutes. Add mushrooms and sauté additional 3 minutes. Season with salt and pepper.


2

Place skillet in oven and roast 15-20 minutes.


3

Heat a sauté pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.


For béchamel sauce:


1

Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.


2

Heat skillet or sauté pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the béchamel sauce, another slice of gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once.


Ingredients

















Cooking Instructions

1

Heat oven to 400ºF. Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions. Sauté 3 minutes. Add mushrooms and sauté additional 3 minutes. Season with salt and pepper.


2

Place skillet in oven and roast 15-20 minutes.


3

Heat a sauté pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.


For béchamel sauce:


1

Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.


2

Heat skillet or sauté pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the béchamel sauce, another slice of gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next