Cheese and Prosciutto Panini with Smoky Romesco Sauce

• 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 Gruyere cheese, thinly sliced
• 6 ounces sliced prosciutto, cut into lengthwise strips

1. Heat the olive oil in a skillet over medium-high heat and saute the spinach until wilted.
2. Stir in the garlic and a little salt.
3. Set aside to cool slightly, then press in a sieve with the back of a large spoon to squeeze out moisture.
4. Spread the bread slices on one side with the butter and place, buttered side down, on a cutting board.
5. Spread a thin layer of romesco sauce on each slice.
6. Cover with slices of cheese, then prosciutto, and spread with wilted spinach.
7. Top one side with a few more slices of cheese and close the sandwich.
8. Prepare a hot fire (a 2-second fire) in a campfire.
9. Preheat a cast-iron grill pan or skillet.
10. Grill the sandwich over low heat until the bread is toasted on the bottom and the cheese is beginning to melt, about 7 minutes.
11. Flip over and then press the sandwich flat by placing a heavy skillet on top of it.
12. Grill until browned on the second side.
13. Repeat with the remaining sandwiches.
14. Cut each sandwich in half and serve with the remaining romesco sauce alongside for dipping.

olive oil, spinach leaves, garlic, kosher salt, bread, unsalted butter, smoky romesco sauce, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/cheese-and-prosciutto-panini-with-smoky-romesco-sauce-391706 (may not work)