- 2 tablespoons extra virgin olive oil for divided use
- 2 tablespoons tomato paste
- 1/2 cup canned chickpeas drained and rinsed
- 4 slices sourdough bread
- 1/2 cup loosely packed fresh baby spinach
- 4 slices Arla® Medium Cheddar
Heat 1 tablespoon of the oil in a small saucepan over medium heat until shimmering. Add the tomato paste and cook, stirring often, for 2 minutes. Stir in the chickpeas and cook 2 minutes more. Remove from heat and mash with the back of a large serving fork or potato masher to the consistency of lumpy mashed potatoes. Place 2 slices of the bread on a work surface. Divide the chickpea spread between the bread and spread into an even layer. Top with the spinach, the finish each sandwich with 2 slices of Arla Cheddar Sliced Cheese. Close the sandwiches with the remaining 2 slices of bread. Heat the remaining 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the assembled sandwiches and cover. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip the sandwiches, cover again, and cook until the second side is golden brown, 3 to 4 minutes more. Cut in half if desired.