Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches Recipe

Looking for an easy Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches recipe? Learn how to make Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches using healthy ingredients.


Submitted by ygflieshigh

Makes 12 servings



You can make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill. Serves ten as an appetizer or two to three as a main course.

Recipe Ingredients for Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

1 tbsp extra-virgin olive oil
2 medium cloves garlic, smashed
5 oz. baby spinach (about 5 lightly packed cups)
1 Kosher salt and freshly ground black pepper
1 cups fontina cheese, grated
1/4 cup Parmesan cheese, freshly grated
6 sun-dried tomatoes, oil-packed drained and chopped
3 pita pockets, 7-8 inch each split into two rounds
3 oz prosciutto, preferably imported (6 very thin slices )

Recipe Directions for Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

  1. Heat the oven to 250F. 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 just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

  2. In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

  3. Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Categories

Appetizers

Nutrition Facts
Serving Size 167.1g
Amount Per Serving
Calories
78
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
16mg
5%
Sodium
202mg
8%
Potassium
240mg
7%
Total Carbohydrates
3.2g
1%
Dietary Fiber
1.0g
4%
Sugars
1.8g
Protein
5.5g
Vitamin A 34% Vitamin C 19%
Calcium 9% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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