We moved back into the dorms today. I caught a pretty nasty cold Friday, so I’ve been trying to fight it off before we start back up with classes tomorrow. After filling up our freezer and pantry since it was unplugged for the past week, Alex headed out to dinner with his sister and dad. On my own for dinner tonight, I decided I’d delve into one of the soups I froze a while back – tomato artichoke. I had some rye bread (my favorite) that I brought from home, so I decided I’d make a melt with spinach and mozzarella.
I sprayed a little skillet with olive oil with my misto, just so nothing would stick, and heated up some frozen spinach with Garlic Garlic, Onion Onion, dried sweet peppers and salt. Once it was cooked thoroughly, I topped one slice of prepared rye (sprayed with olive oil on one side) with the spinach, then topped that spinach with mozzarella and a tiny bit of parmesan. I then placed the other slice of rye on top and put it in the skillet and cooked each side over medium heat until browned and toasted.
The rye was definitely an interesting choice of bread for this; it’d probably be better with a crusty italian, but I really like rye so it was fine for me. The soup was definitely a perfect pairing with this sandwich!