SPINACH, RR PEPPER AND CHEVRE SANDWICH

By BobD

Ingredients

• 1 1 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 1 1 1 small garlic clove, finely chopped or pureed
• 1/4 1/4 1/4 teaspoon Dijon mustard, plus extra for the bread
• 1 1 1 tablespoon extra virgin olive oil
• 2 2 2 cups (about 2 ounces) baby spinach, washed and dried
• 2 2 1 roasted red piquillo peppers, or 1 small red bell pepper, roasted, seeded and cut in wide strips
• 1 1 1 ounce soft goat cheese
• 1 1 1 whole wheat or whole wheat sesame hamburger bun

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

1. Whisk together the lemon juice, salt, pepper, mustard and olive oil.

2. Place the spinach in a bowl, and toss with the dressing to coat thoroughly.

3. Spread a little mustard over the bottom half of the hamburger bun. Spread half the goat cheese over the bottom bun and the other half over the top bun. Make a layer of half the spinach salad on the bottom bun. Press down, and layer the roasted pepper over the spinach. Layer the remaining spinach salad over the peppers, and top with the other half of the hamburger bun. Press down and wrap tightly in plastic. Allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

Advance preparation: This will keep for a day in the refrigerator.