And since spring in Montana inevitably still includes a crazy blustery day or two, here’s a fresh twist on an old favorite for your non-picnic days when you’re cocooned up at home, although I did enjoy mine outside, paired with the Cucumber Soup:
4 slices of cheddar, Havarti, or other cheese of your choice
4 tomato slices
Small handful of fresh spinach, around 10 leaves
¼ cup roasted sunflower seeds
Thin layer of mayonnaise
Sliced bread of your choice
Layer your cheese, spinach, sunflower seeds, and tomato slices on your bread. Instead of the usual butter, spread a light layer of mayonnaise on the outside of your bread and toast in a skillet over medium heat until the bread is golden brown. Flip your sandwich and continue cooking until the other side is golden brown and the cheese is nicely melted.
