2 to 3 tablespoons butter, divided
dash of nutmeg
2 cloves minced garlic
9 ounces baby spinach
8 slices whole grain bread
whole grain mustard
apricot & rosemary jam
8 ounces Brie cheese, cut into strips
In a large skillet, melt 1 tablespoon butter over medium heat. Add the garlic and cook
for 30 seconds. Add the spinach and nutmeg and stir until spinach has wilted. Transfer
spinach to a bowl and set aside.
To prepare the sandwiches, spread the mustard on 4 slices of the bread. Spread the
jam on the other 4 slices of bread. Divide cheese among the 4 slices covered with
mustard. Cover the cheese with the spinach mixture. Top with jam covered slices.
Spread remaining butter on the outside of the sandwich.
In the skillet, cook the sandwiches over medium heat until both sides are lightly
browned. Slice sandwiches in half before serving.