• 2 garlic cloves , finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup baby spinach leaves , packed, chopped coarsely
  • 8 slices multigrain bread (or 1 12-inch x 15-inch foccacia, sliced horizontally)
  • 8 ounces havarti cheese (preferably with dill or any similar soft, mild cheese such as Jarlsberg or Muenster)
  • 1 tablespoon fresh dill , chopped (read intro)
  • 1 In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
  • 2 On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
  • 3 Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
  • 4 Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
  • 5 Cut on the diagonal and serve immediately.