Ingredients
4tbspolive oil
1smallonion
2clovesgarlic
1cupcanned crushed tomatoes,in thick puree (from one 15 oz can)
½tspsalt
¼tspfresh ground black pepper
1lbspinach
8slicesbread,from a large round loaf of country bread
½lbmozzarella
¼lbmild goat cheese
Preparation
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.
Add the onion and cook for about 5 minutes, stirring occasionally until translucent.
Stir in the garlic, tomatoes, salt, and pepper. Simmer for 5 minutes.
Add the spinach and simmer for about 5 minutes longer until the spinach wilts and the sauce thickens. Cover to keep warm.
Top 4 slices of bread with mozzarella.
Spoon some of the spinach mixtures over each, spreading the spinach to the edges of the bread.
Sprinkle the goat cheese over the spinach and top with the remaining bread slices.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
Cook two of the sandwiches, turning once until the cheese melts and the bread is golden, about 4 minutes in all.
Repeat with the remaining 1 tablespoon of oil and the other two sandwiches, keeping the first batch of sandwiches warm on a baking sheet in a 200-degree F oven.
