Grilled Margherita Pizza Sandwich

Grilled Vegetarian Cuban Sandwich

4 ciabatta rolls
Dijon mustard
Sour cream, about ¼ cup with smoked paprika mixed in
1 red bell pepper, diced
1 to 1.5 bag spinach and/or power greens
Olive oil
Kalamata olives, chopped (about 10)
Cheddar cheese slices (4)
Dill pickles thinly sliced into “boards”

Heat up grill. Sautee red pepper in some olive oil. When soft add spinach/power greens in batches. Take off heat. Take some bread out of the top half of rolls to make a well. Spread the mustard on the bottom side of a rolls and sour cream on the top. On the bottom halves place pickles slices and cheese. In the top halves put spinach/red pepper mix. Sprinkle on some olives and place top halves on bottoms. Cook on grill until toasty and cheese melts. (Can also bake in the oven.)

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