Cheese and Prosciutto Panini with Smoky Romesco Sauce

Name: Cheese and Prosciutto Panini with Smoky Romesco Sauce
Yield: serves 6 as a lunch main course
Ingredients: 2 tablespoons olive oil; 6 cups spinach leaves; 3 large cloves garlic, blanched (see page 192) and minced; Kosher salt; 2 (1-pound) loaves artisan multigrain bread, cut into 1/2-inch-thick slices; 6 tablespoons unsalted butter, at room temperature; 1/2 cup Smoky Romesco Sauce (page 188); 14 ounces Gruyère cheese, thinly sliced; 6 ounces sliced prosciutto, cut into lengthwise strips

January 24, 2012

Panini are pressed and griddled Italian sandwiches that can be filled with any number of simple fillings. They can be made with focaccia, soft rolls, or other breads. My favorite bread for this nutty, smoky combination is multigrain. Smoky Romesco Sauce flavors the bread and is also used for dipping.

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