This sandwich was a result of another of my “What’s in the fridge?” episodes. The jumping off point was a jar of sun-dried tomatoes and a bunch of baby spinach. And it only got better from there. This recipe serves one, but is easily doubled, quadrupled or whatever-ed is required to feed your bunch.
1 plain bagel, separated
2 tbsp reduced-fat cream cheese
1/2 cup baby spinach
2 tbsp chopped sun-dried tomatoes (drained)
2 slices deli ham
1 slice medium cheddar cheese
1-1/2 tsp butter
1) Heat grill pan over medium heat
2) Assemble sandwich as follows: 1/2 bagel spread with cream cheese and topped with spinach, sun-dried tomatoes, ham, cheddar cheese, 1/2 bagel
3) Melt half the butter in grill pan; add sandwich to pan and cook 3-4 minutes; spread remaining butter on top of uncooked bagel and flip sandwich; cook 3-4 minutes until cheese melts nicely; that’s it–eatin’ time!
Serves: Only 1