I had so much fun yesterday helping out at my kid’s “Field Day” at their school. Yes, my kids are still in school if you can believe it. It seems like every other kid in America is done by now. But because there were 5 snow days this past winter, my kids had to go a whole week extra into summer. So they have 3 days of school left.
But “Field Day” yesterday was SO much fun, it might as well have been summer. It was a sunny day and all the kids were outside participating in a variety of station games through out the day. The games ranged from water games, relays, dodge ball, and even a dunk tank. No, I was not the one in the dunk tank thank goodness! My station was “Trike and Scooter relays”. It was so neat to watch these kids with smiles on their faces all day long having a blast! And the best part was seeing my own kids excitement at seeing their mom helping out. Those are the kind of days that I cherish as a mom! 🙂
Afterwards, when it was dinner time, the kids were in the mood for hot dogs. Which makes sense after a day of fun in the sun right! But I wasn’t about to have a hot dog for dinner and my husband wouldn’t be home till late. So here is one of my constant dinner dilemmas: When I’m only cooking for myself, what can I make that will be delicious without cooking for a crowd??
The answer to that question: Sandwiches!!
When cooking just for myself, hot sandwiches are the perfect way to go. They take minimal time and taste fantastic. In fact, this Prosciutto and Sun-dried Tomato Pressed Pita Sandwich is one of the better sandwiches that I have had in a while. And it is so quick and simple to prepare too.
You start by sauteing some spinach in a cast iron pan. And by the way, if you don’t own a Lodge cast iron pan you are totally missing out. So versatile and easy to clean, my husband and I use ours almost every. single. day.
After the spinach is done, you just assemble your sandwich together. Finally you will cook these in the Skillet pan with a heavy pot or pan on top of the sandwich to “press” it.
The combination of prosciutto, sun-dried tomatoes, spinach and fontina cheese is sensational. It truly tastes like gourmet restaurant quality. So much so that I decided I needed a glass of wine to go with it. -Which I think I deserved after running around all day in the hot sun pushing 1st and 2nd graders on scooters! 😉
I hope you enjoy time with your kids this summer. But don’t forget to pamper yourself too! Just because the kids are having hot dogs for dinner doesn’t mean you can’t enjoy a quick and simple gourmet meal. These Prosciutto and Sun-Dried Tomato Pressed Pita Sandwiches will be your treat to yourself after a long activity packed day with the kids!! 🙂
This Lodge Cast Iron Skillet From Amazon will help you with this recipe
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- 1 TBLS Extra Virgin Olive Oil
- 1 5 oz. package of fresh baby spinach
- 1 1/2 c. grated Fontina cheese
- 1 8.5 oz. jar of julienne sun-dried tomatoes packed in oil, drained and chopped
- 4 round 7-8 inch pitas cut in half
- 4-8 slices of prosciutto
- In a large cast iron skillet, heat the olive oil and sautee the spinach for a few minutes or until it begins to wilt. Remove the spinach from the pan and place it in a colander and squeeze out the excess liquid as best you can. Clean out the pan with a paper towel.
- Place 4 of the half slices of pita bread on a work station.
- Place a slice or two of prosciutto on each pita, followed by the sun-dried tomatoes, and then the fontina. Finally cover each top with spinach. Top each off with the remaining pita bread.
- Heat the large skillet on medium high heat. Place a sandwich on the heated surface, place a piece of foil over it and put a heavy bottomed pot or smaller cast iron skillet on top of the foil to "press" the sandwich down.
- Heat for 2 minutes and then, using a spatula, flip the sandwich over and repeat the process on the other side. The sandwich is finished when the cheese starts oozing out the sides and both sides of the sandwich are browned.
- Repeat the whole procedure for the remaining sandwiches.
- Slice each sandwich in half so that you now have 8 quarter sandwiches and serve while hot.
Recipe adapted from Fine Cooking
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