Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

Ingredients

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

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