Job security for food photographers

No worries about me taking any one's job away from them at Better Homes and Garden.  Can you believe that I take pictures of pictures and put them on my blog!?  It never fails that I start cooking and think how great it will be to share, I get one picture during preparation, but always forget the "finished" picture. More than likely because I am too concentrated on getting it into my mouth, and it is also very likely I am demanding everyone to the table and forget to pick up the camera. Anyways, not having a picture didn't seem like a good enough reason not to give you this recipe and if you are like me I NEED the picture(visual learner here) 

I liked this recipe because it had spinach(never enough in my diet) and the surprising pita(always have a couple left over in the freezer). I served these sandwiches with steak salad, but they would be great as an appetizer, hearty enough for a husband's lunch etc...I also used asiago cheese because I couldn't find fontina.  I'm pretty sure any Italian cheese would be great. I also forgot to use the Prosciutto and it was just fine and dandy tasty without it.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

recipe from Fine Cooking June 2008

1 Tbs. Extra-virgin olive oil

2 medium cloves garlic, smashed

5 oz. baby spinach

Kosher salt and freshly ground 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 7-8 inch pitas, each split into two rounds

6 very thin slices prosciutto

Heat the oven to 250. Heat the oil and garlic in a 10 inch heavy duty skillet over medium high heat until the garlic starts to sizzle steadily and browns in places, about 2 min. 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 minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

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

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 2lbs of weight(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 remaining sandwiches in the same manner.  Cut the sandwiches in wedges and serve. 

Enjoy!