Every Thursday on the Good Food blog we share a recipe from our archives. Today’s recipe for Prosciutto and Red Spinach Sandwiches was first shared with Good Food on January 26, 2008. It comes to us from the Little Flower Candy Company.
Take a look at the recipe, after the jump…
Prosciutto and Red Spinach Sandwich
makes 1 sandwich
1 Tablespoon unsalted butter
1 shallot, peeled and sliced thinly
4-5 thin slices of prosciutto, preferably Prosciutto de Parma
2 slices of whole wheat or multi-grain bread
1 bunch of red spinach, rinsed thoroughly and dried (McGrath Farms at the Farmer’s Market)
3 1/4″ slices of Cana de Oveja (Spanish sheep’s milk cheese)*
5 walnuts, toasted and roughly chopped
1 Tablespoon rosemary honey
Melt butter over medium-low heat. Add shallots and slowly caramelize, stirring often. Shallots will turn a golden brown when finished. Approx. 15 minutes.
Remove shallots from butter and set to the side. Turn up heat to medium and add spinach and a pinch of salt to remaining butter. Quickly wilt the spinach and remove from heat. 1-2 minutes.
Lightly toast the bread.
Place the shallot and spinach mixture on one slice of bread. Then layer the prosciutto over the spinach. On top of the prosciutto lay the cheese followed by the chopped walnuts. Drizzle the honey and some freshly ground black pepper on top of the nuts. Top with the remaining slice of bread.
*Goat cheese such as Bucheron will work just as well.