Mildred's Spinanch Sandwich
Yield
25 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
unsalted, softened |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
dill weed
fresh, cut fine or 1 ds dried dill |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
spinach
fresh leaves, w/heavy stem or spine gone |
*
|
| 2 | each |
white bread
fresh loaves, thin, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
unsalted, softened |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
dill weed
fresh, cut fine or 1 ds dried dill |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
spinach
fresh leaves, w/heavy stem or spine gone |
*
|
| 2 | each |
white bread
fresh loaves, thin, sliced |
*
|
Directions
In a small bowl mix butter, lemon juice and dill.
Sprinkle generously with fresh black pepper.
Remove crusts from thin-sliced bread.
Spread one side of a slice of bread with lemon-butter mixture.
Place two fresh spinanch leaves in center of bread with leaf points extending out a little on each side of bread.
Carefully roll bread slice to form a log. Hold it in place with a toothpick.
Place on a baking pan. Repeat with the other bread slices and gently push together in the pan so they will retain their shape.
Cover tightly and refrigerate for a few hours until needed.
