Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches
Photo by Scott Phillips


  • 2 medium cloves garlic, smashed
  • 6 very thin slices prosciutto, preferably imported (about 3-½ oz.)
  • 5 oz. baby spinach (about 5 lightly packed cups)
  • 1-¼ cups grated fontina cheese
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 6 oil-packed sun-dried tomatoes, drained and chopped
  • + 2 more ingredients
    • ¼ cup freshly grated Parmigiano-Reggiano
    • Three 7- to 8-inch pitas, each split into two rounds

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until jus...

View full recipe at Fine Cooking


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