Our friends Brian and Laura had us over for dinner a while back and served us a terrific grilled cheese sandwich with brie, spinach, mustard and marmalade. Wife and I were playing around with that and ended up with a new sandwich, the Belmont. Thanks to Brian and Laura for the inspiration – we’ll have you over soon!
2 slices of wide Italian bread
1/4 pound of nice turkey, deli-sliced
goat cheese, enough to smear on one piece of bread
a handful of spinach
blackberry jelly, enough to smear on the other piece of bread
A little dijon mustard, if you’re in the mood
olive oil for the grilling
Get the bread on the grill, cheese and condiments face up. Then get the turkey on the grill and then the spinach on the grill. The spinach will wilt quickly and end up 1/10 of the pre-wilted size so use a lot – its good for you. Aft the spinach wilts, distrbute evenly across the goat cheesed slice. After the turkey is hot, get that on the spinach. Combine the pieces of bread into an outstanding sandwich.
A note on the name, the goat cheese was produced in the nearby Town of Belmont.