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Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

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Fine Cooking
Related tags
main-dish low carb nut free memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
114
FAT
19%
CHOL
7%
SOD
20%

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Ingredients for 10 servings

6 oil-packed sun-dried tomatoes, drained and chopped

Kosher salt and freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

Three 7- to 8-inch pitas, each split into two rounds

2 medium cloves garlic, smashed

1 Tbs. extra-virgin olive oil

6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

1-1/4 cups grated fontina cheese

5 oz. baby spinach (about 5 lightly packed cups)

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