The Garden - cooking recipe

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed
1/2 cup minced green onion
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
1 tablespoon minced green bell pepper
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 lb fresh mushrooms, sliced
1 tablespoon butter or 1 tablespoon margarine
1/4 cup butter or 1/4 cup margarine, softened
12 slices pumpernickel bread
3/4 cup fresh alfalfa sprout, washed and drained
2 tablespoons salted sunflower seeds
6 slices provolone cheese
6 slices cheddar cheese
6 slices swiss cheese

Preparation

Squeeze spinach to remove excess liquid; combine spinach and the next 6 ingredients (green onion thru salt) in a bowl; stir to combine; set aside.
Saute mushrooms in 1 tablespoon butter in a skillet until tender; set aside.
Spread 1 teaspoon softened butter on one side of each bread slice.
Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
Spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, mushrooms, and sunflower kernels; set aside.
Place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
To serve, put cheese-topped bread slices and spinach-topped slices together to make sandwiches.