Ingredients
1/4 cup mayonnaise 2 cups baby spinach 1 tsp. minced garlic 8 1/2-inch thick slices sourdough bread 2 Tbsp. olive oil 1/2 of a 3.5 to 4-oz. pkg. garlic-and-herb goat cheese, softened 1 small zucchini, thinly sliced lengthwise1 tomato, sliced
Directions
1 In blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.
2 Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place on top of vegetables, spread side down.
3 Cook sandwiches in a very large skillet over medium-high heat 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise. Makes 4 servings.

Nutrition Facts
Calories 369, Total Fat 22 g, Saturated Fat 6 g, Monounsaturated Fat 6g, Polyunsaturated Fat 8g, Total Sugar 3g, Cholesterol 15 mg, Sodium 636 mg, Carbohydrate 32 g, Fiber 3 g, Protein 10 g, Vitamin C (DV%) 30, Calcium (DV%) 10, Iron (DV%) 18
Percent Daily Values are based on a 2,000 calorie diet