Spinach Sandwich Fit For A King

by Marjan

Not a fan of spinach? I promise to change that!
With the abundance of spinach growing in our vegetable garden, you better believe I am going to transform this mighty, iron rich, leafy green vegetable into a one of a kind sandwich fit for a king!

To my surprise, I recently read spinach traces back to ancient Persian! Therefore, it must be a powerful and potent vegetable, since most Iranians love spinach and gravitate towards healthy diet. Already, I have shared two Persian recipes with you using spinach as the main ingredient: nargeci (spinach frittata) and aloo esfenaj (spinach and plum stew). Now, I want to introduce to you a vegetarian sandwich with utter depth of flavor to transform finicky spinach haters into lovers!
Caramelized onions and garlic with a hint of curry masks the 'metallic' taste of spinach, rendering a sweet exotic base. Rather than using plain white bread, I substitute with onion bagel to further enrich this sandwich with slices of tomato, avocados, Persian cucumbers, and hummus. 
Healthy, nutritious, flavorful and filling, this vegetarian  sandwich transforms an ordinary lunch to one I look forward to eating.

Serves 4
4 onion bagels (cut in half, toasted)
3 lbs. spinach (washed, chopped and steamed) or 9 oz. frozen spinach
3 large eggs
1 onion; chopped
4-5 garlic cloves; diced
1 1/2  teaspoon curry powder
1/2 teaspoon salt and black pepper
1/4 teaspoon cane sugar
4 tablespoons extra virgin olive oil
4 slices of Swiss cheese 
4 tablespoons roasted red pepper hummus
2 ripe red tomatoes; sliced
2 avocado; sliced
2 Persian cucumbers thinly sliced using potato peeler
medium frying pan with matching lid 

If using frozen spinach, thaw in fridge overnight or room temperature for 2 hours prior to cooking. Squeeze out water from spinach (even if steaming your own).
In a medium size frying pan over medium low, warm up oil. Toss in onions and sauté for 10 minutes until golden brown. Add garlic, sugar, curry, salt and pepper. Still and sauté until garlic is soft for another 5 minutes. Increase heat to medium and add spinach. Stir and sauté until spinach is cooked (6-7 minutes). Spread spinach mix through out pan. In a small mixing bowl, whip eggs and add a pinch of salt and pepper. Pour eggs over spinach to cover entire top surface; top with cheese slices and place lid. Decrease heat to low and cook for 6-7 minutes.
Meanwhile, spread 1 tablespoon of hummus on toasted bottom bagel; top with tomato, cucumber and avocado slices. Once eggs are cooked and cheese has melted, cut with spatula (or large ring cutter) into 4 servings to place one piece on top of vegetables followed with top bagel slice. Cut in half with sedated knife and enjoy!


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