Ruby's Diner Garden Patch Sandwich

Source: Ruby's Diner, Maui, Hawaii and Las Vegas Airport

2 tablespoons mayonnaise
1 hard-boiled egg, sliced
2 tablespoons sliced black olives
1 slice tomato
1/4 ounce alfalfa sprouts
6 slices cucumber (1/4-inch thick), skinned
4 large spinach leaves Parmesan sourdough bread
2 1/2-inch thick slices sourdough bread
3 tablespoons margarine
1 ounce shredded Parmesan cheese

To make bread: Coat one side of each bread slice with margarine, all the way to the edges. Spread cheese evenly on a sheet pan. Place the coated side of each slice into the cheese, pressing lightly so the cheese sticks evenly to the bread. Stack slices with coated sides together on a plate. Cover and refrigerate at least 2 hours.

To assemble sandwich: Heat a non-stick skillet over medium-high heat (add a little butter or margarine if desired). Place bread slices in skillet, coated side down, and grill until golden brown. Remove from heat.

Spread ungrilled sides of bread with mayonnaise. Layer one slice with the remaining ingredients in the order listed. Top with second slice (grilled sides of bread go on the outside of the sandwich).

Serves 1.

Approximate nutritional analysis, without adding butter to the skillet: 830 calories, 72 g fat, 17 g saturated fat, 250 mg cholesterol, 1,500 mg sodium, 33 g carbohydrate, 23 g protein*