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Dairy
Easy
20 Minutes
Diets 
This kosher for Passover recipe for the Matzo Grinder is our take on the familiar hot oven-baked sandwich known as a grinder. The Matzo Grinder is stuffed with mushrooms, spinach, cheese, and alfredo sauce, topped with hot peppers, and is truly a unique Passover recipe experience.
2 matzos
3/4 cup shredded cheese
3 tablespoons alfredo sauce (recipe follows)
2 fresh mushrooms, sliced
1/2 cup baby spinach whole
3 Tuscanini Calabrian Peppers, sliced in half
8×8 baking dish lined with foil
1/4 cup butter
4 cloves fresh garlic
1/2 cup cream
1/2 cup milk
1/2 cup parmesan cheese
Preheat oven to 400 degrees Fahrenheit.
Lay one matzo flat in a baking dish lined with aluminum foil.
Add the spinach and mushrooms and 1/2 cup of shredded cheese to the matzo.
Spread the alfredo sauce onto the second matzo and place it sauce side down on top of the mushrooms, spinach, and cheese.
Top with the Tuscanini Hot Calabrese Peppers and the rest of the shredded cheese.
Bake for 10 to 12 minutes or until all of the cheese is melted.
Cool for two to three minutes before slicing and serving.
Melt butter in the saucepan over a low flame.
Increase the heat to medium/low and allow the butter solids to fall to the bottom of the pan.
Remove the butter solids from the bottom of the pan. Decrease the flame to low.
Add fresh garlic and saute for one to two minutes.
Add milk and cream, stirring often.
Add parmesan cheese. Stir until creamy and smooth.
Add salt and pepper to taste.
This recipe originally appeared on Yaykosher.com.
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