| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 sandwiches |
Ingredients
- 1/4 cup brown mustard
- 2 tablespoons mayonnaise
- 1 tablespoon drained prepared horseradish
- 2 cups loosely packed baby spinach
- 1 1/2 cups very finely sliced green cabbage
- 1/2 cup grated carrot
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 8 slices sourdough bread
- 12 ounces sliced fontina cheese
- 3 tablespoons unsalted butter
Instructions
- Combine the mustard, mayonnaise and horseradish in a small bowl. Stir to combine and set aside.
- Combine the spinach, cabbage and carrot in a medium bowl. Drizzle with the olive oil and vinegar. Season with salt and pepper. Toss to combine.
- Lay the bread slices out on your work surface and spread with the mustard mixture. Top 4 of the slices with half of the cheese. Pile the vegetable mixture on top of each, making an even layer. Top with the remaining cheese, then the remaining bread, sauce-side down. Press in the sides of the sandwiches, if needed, to neaten them up.
- Heat a large 2-burner flattop griddle over medium-low heat. Melt the butter and brush all over the griddle. Lay the sandwiches on the griddle and toast until crisp on the underside, 3 to 4 minutes. Flip and toast the second side, until the cheese is melted and oozy, about 4 minutes more.
- Remove the sandwiches to a cutting board and slice in half with a serrated knife.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 280 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 28 mg |
| Sodium | 579 mg |
Reviews
It was okay. Didn’t have fontina so I used provolone, don’t think that played a major role in how it taste, still had the nice cheese pull. Probably will not make again.