Open-Faced Jarlsberg Sandwiches With Greens

• 2 teaspoons olive oil
• 1 garlic clove, thinly sliced
• 1 (6 ounce) bag Baby Spinach
• salt, dash
• pepper, dash
• 6 slices whole-grain artisan bread (1/2-inch-thick each cut from center of a round loaf)
• 2 tablespoons Dijon mustard
• 3 (3 ounce) plum tomatoes, sliced
• 6 ounces light jarlsberg cheese, shredded

1. Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
2. Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
3. Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.

olive oil, garlic, spinach, salt, pepper, bread, mustard, tomatoes, light jarlsberg cheese

Taken from www.food.com/recipe/open-faced-jarlsberg-sandwiches-with-greens-427434 (may not work)