The Garden

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1/2 cup minced green onion
• 1/4 cup mayonnaise, plus
• 2 tablespoons mayonnaise
• 1 tablespoon minced green bell pepper
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon butter or 1 tablespoon margarine
• 1/4 cup butter or 1/4 cup margarine, softened
• 12 slices pumpernickel bread
• 3/4 cup fresh alfalfa sprout, washed and drained
• 2 tablespoons salted sunflower seeds
• 6 slices provolone cheese
• 6 slices cheddar cheese
• 6 slices swiss cheese

1. Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
2. Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
3. Spread 1 teaspoon softened butter on one side of each bread slice.
4. Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
5. Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
6. Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
7. Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
8. To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.

green onion, mayonnaise, mayonnaise, green bell pepper, lemon juice, salt, fresh mushrooms, butter, butter, bread, fresh alfalfa, sunflower seeds, provolone cheese, cheddar cheese, swiss cheese

Taken from www.food.com/recipe/the-garden-336239 (may not work)