Panino Di Prosciutto E Fontina

• 2 slices of fontina cheese (3 ounces total)
• 2 slices of rustic white bread (each 1/2 inch thick)
• 1 paper-thin slice of red onion (optional)
• 1 paper-thin slice of prosciutto
• 6 fresh baby spinach leaves
• Pinch of freshly ground black pepper
• About 2 teaspoons olive oil

1. Place 1 slice of fontina cheese atop 1 bread slice.
2. Top with the onion, then the prosciutto and the spinach.
3. Sprinkle with the pepper.
4. Top with the second slice of fontina, then with the second bread slice.
5. Brush both sides of the sandwich with the oil.
6. Preheat a griddle or a ridged grill pan over a medium-low flame.
7. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula, about 4 minutes per side.
8. Transfer the sandwich to a plate and serve.

fontina cheese, white bread, paper, paper, baby spinach, ground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/panino-di-prosciutto-e-fontina-376658 (may not work)