Ingredients
1 Tbs. extra-virgin olive oil
2 medium cloves garlic, smashed
5 oz. baby spinach (about 5 lightly packed cups)
Kosher salt and freshly ground black pepper
1-1/4 cups grated fontina cheese
1/4 cup freshly grated Parmigiano-Reggiano
6 oil-packed sun-dried tomatoes, drained and chopped
Three 7- to 8-inch pitas, each split into two rounds
6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)
Fine Cooking
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2 medium cloves garlic, smashed
5 oz. baby spinach (about 5 lightly packed cups)
Kosher salt and freshly ground black pepper
1-1/4 cups grated fontina cheese
1/4 cup freshly grated Parmigiano-Reggiano
6 oil-packed sun-dried tomatoes, drained and chopped
Three 7- to 8-inch pitas, each split into two rounds
6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)
Description
You Can Also Cook These Sandwiches On A Panini Press Or Over A Very Low Flame On A Covered Gas Or Charcoal Grill.
Fine Cooking
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