food
Warm Prosciutto, Mushroom, Taleggio & Spinach Sandwich*
Taleggio, a rich, soft, Italian cow's-milk cheese, has a very strong smell, especially when heated. It pairs wonderfully with the sweet and salty prosciutto in this sandwich. If you prefer to use another variety of cheese, try mozzarella or Gorgonzola. (Double recipe for two.)
Ingredients (Serves 1)
| 5 | tablespoons extra-virgin olive oil |
| generous handful baby spinach | |
| 1/2 | teaspoon minced garlic |
| small handful mushrooms, sliced | |
| 2 | slices country-style bread |
| 2 | slices prosciutto |
| 2 | slices Taleggio cheese |
Instructions
- Heat 1 tablespoon of olive oil in a saute pan over medium heat. Add spinach, garlic, and sea salt and pepper to taste. Saute for 1 to 2 minutes.
- As soon as the spinach has wilted, drain it in a colander or sieve, pressing on it with a spoon to remove as much liquid as possible.
- Add 2 tablespoons of olive oil to the same pan and place over medium-high heat. Add mushrooms and sea salt and pepper to taste. Saute until mushrooms are golden brown, approximately 10 minutes.
- Remove mushrooms from pan and set aside.
- To assemble the sandwich, place the bread on a cutting board and layer the spinach, prosciutto, mushrooms and Taleggio on top. Cover with the second piece of bread.
- Warm the remaining 2 tablespoons olive oil in a saute pan over medium heat and add the sandwich. Fry gently until the bread is golden brown, 3 to 4 minutes. Then, using a spatula, carefully flip the sandwich over to brown the other side. Continue to cook until the cheese has started to melt and the filling is hot, 3 to 4 minutes more. Serve immediately.
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*Find this and other great recipes in…
Keep it Seasonal
By Annie Wayte
In Keep It Seasonal, Annie introduces you to a world of local butchers, bakers, greengrocers, and farmers who are producing fresh, flavorful food. And that kind of quality is always in season.
*This recipe has been adapted from its original.
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