Prosciutto, mushroom, Taleggio and spinach sandwiches are simple yet elegant sandwiches of Italian origin. Combining the smoky, salty flavor of prosciutto with the earthy taste of cremini mushrooms, Taleggio cheese -- a strong cow's milk cheese commonly used for sandwiches in Italy -- and fresh baby spinach, prosciutto, mushroom, Taleggio and spinach sandwiches are flavorful and complex. Serve with roasted red potatoes in garlic butter with a glass of dry white wine or Italian beer for a more filling meal.
Instructions
1. Heat 1 tbsp. of the extra virgin olive oil in a sauté pan over medium-high heat. Add the spinach, garlic and sea salt, and coarse ground black pepper to taste. Saute for 1 to 2 minutes, then drain in a colander to remove the excess liquid.
2. Add 2 tbsp. of the olive oil to the same sauté pan and add the mushrooms. Saute over for 7 to 8 minutes, or until the mushrooms are golden brown. Remove the mushrooms and reserve in a bowl until needed.
3. Place the sliced bread on a cutting board and put the spinach, prosciutto, mushrooms and Taleggio cheese on the bread. Cover the sandwich with the second piece of potato bread.
4. Add the remaining 2 tbsp. of extra virgin olive oil to the sauté pan and warm over medium-high heat. Sauté the sandwich until the bread is lightly golden brown, about 3 to 4 minutes on each side. Sauté until the cheese has melted, about another 3 to 4 minutes. Serve immediately.
Tags: medium-high heat, over medium-high, over medium-high heat, extra virgin, extra virgin olive