• 6 ounces Fontina cheese , sliced into 8 slices
  • 4 slices rustic white bread
  • 1 small red onion , sliced paper thin
  • 12 baby spinach leaves
  • 4 slices paper thin prosciutto
  • 2 tablespoons olive oil
  • 1 Preheat grill pan on Med-low on top of stove.
  • 2 Drizzle one side of two slices of the bread with 1 1/2 teaspoons olive oil for each slice.
  • 3 Place the olive oil side down and on top of the plain side of the bread layer as follows.
  • 4 1st.
  • 5 layer- 2 slices cheese 2nd.
  • 6 layer- paper thin slices of red onion 3rd.
  • 7 layer- 6 spinach leaves 4th.
  • 8 layer- Prosciutto 5th.
  • 9 layer- 2 slices cheese Top with remaining 2 slices of bread Drizzle the tops of the bread with the balance of the olive oil.
  • 10 Place sandwiches on the grill pan and press with grill press until as flat as possible.
  • 11 Cook until browned and crisp, about 4 min.
  • 12 per side.
  • 13 Serve fresh off the grill.
  • 14 This can also be grilled in a George Foreman type grill.