Grilled Cheese with Spinach & Prosciutto.

I’m pleased to report that week two of Paris marathon training was a success! Even though I missed one workout, it wasn’t one of my prescribed runs. Also, leaving work on time means going to drink play with friends, right?

Moving on…

I was confronted by one sullen and downtrodden reader about the lack of cheese in my previous post.

Fear not, my friend! For behold, I bring you tidings of great joy.

Grilled Cheese with Spinach & Prosciutto
Serves 2

4 slices whole wheat or 12-grain bread
4 slices fontina cheese
1 handful spinach leaves
4 slices prosciutto
extra-virgin olive oil

On one slice of bread, layer cheese, spinach leaves, and prosciutto; close with second slice of bread; heat 2-3 Tbsps. olive oil in medium sauté pan over low to medium heat; add sandwich; slowly cook until bread turns golden brown and cheese begins to melt; flip; continue cooking until second side browns and cheese is completely melted; serve immediately.

This one’s for you, Walsh.