Roasted Garlic Bruschetta Sandwich

Tuesday afternoon and I am transcribing interviews for a story I am working on. In case you are wondering, that is not very fun. Nothing fills you with self-loathing more than hearing your voice on a tape recorder. I find my current self getting angry with my past self for asking such ridiculous questions. The worst part is when I hear myself say, "Oh, that's interesting." Translation: I have no follow up question to what you just said and am stalling until I figure one out.
So I decided to give myself a break and finally pay attention to my grumbling tummy. I think it is asking for a sandwich. Vegetarians, you will love this.

1/2 of a ripe tomato finely diced
1/4 of a red onion diced
1/2 a bulb of garlic
2 pieces of whole wheat toast
2 tables spoons of extra virgin olive oil
1/2 cup of raw spinach
1/2 cup of shredded mozzarella cheese
splash of hot sauce

Preheat the oven to 350 degrees. In tin foil, place 1/2 a bulb of garlic (with skin still on!). Pour 2 tables spoons of extra virgin olive oil on top of it and place in the oven. It should take about 7 minutes to cook, but you will know when it is done if you can easily stick a fork through it. While the garlic is roasting, toast two pieces of bread.
In a bowl, mix tomato, onion, and hot sauce. Place the mix onto a slice of toasted bread. Place the toast with the bruschetta mix in the oven for about 3 minutes.
Once the garlic has been roasted, remove it from the oven and let it cool for about a minute. Once cool, start taking the garlic out from the skin and slice each clove into quarters with a knife. Place the garlic on top of the piece of toast with the bruschetta mix. Sprinkle mozzarella on top and put it back in the oven for another minute (you want the cheese to melt).
Once it is out of the oven, place the spinach on top and cover with the other slice of bread.
Bon appetite!

For extra zest, you can add a splash of balsamic vinegar to the bruschetta mix!