Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | 1 sandwich |
| 1 tsp garlic, minced (about ½ clove) | | 1 small onion, minced (about ½ cup) | | 2 C frozen cut spinach, thawed and drained (or substitute 2 bags (10 oz each) fresh leaf spinach, rinsed) | | ¼ tsp ground black pepper | | 8 slices whole-wheat bread | | 1 medium tomato, rinsed, cut into 4 slices | | 1 C shredded part-skim mozzarella cheese | | Nonstick cooking spray | | | | calories | 254 | | Total fat | 8 g | | Saturated fat | 4 g | | Cholesterol | 18 mg | | Sodium | 468 mg | | Total fiber | 6 g | | Protein | 17 g | | Carbohydrates | 29 g | | Potassium | 364 mg | | Vitamin A | 130% | | Vitamin C | 6% | | Calcium | 35% | | Iron | 15% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Preheat oven to 400 °F. Place a large baking sheet in the oven to preheat for about 10 minutes. | -
| 2 | Heat garlic with cooking spray in a medium sauté pan over medium heat. Cook until soft, but not browned. Add onions, and continue to cook until the onions are soft, but not browned. | -
| 3 | Add spinach, and toss gently. Cook until the spinach is heated throughout. Season with pepper, and set aside to cool. | -
| 4 | When the spinach and onions are cool, assemble each sandwich with one slice of bread on the bottom, one tomato slice, ½ cup of spinach mixture, ¼ cup of cheese, and a second slice of bread on the top. (For picky eaters, see Healthy Eating Two Ways suggestion below.) | -
| 5 | Spray the preheated nonstick baking sheet with cooking spray. Place the sandwiches on the baking sheet. Bake for 10 minutes, or until the bottom of each sandwich is browned. | -
| 6 | Carefully flip sandwiches, and bake for an additional 5 minutes, or until both sides are browned. Serve immediately. | |
For picky eaters, start with less spinach in the sandwich, and possibly serve the remaining amount on the side.
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