Consider this a meal trapped in the body of a sandwich.
Makes: 4 servings
Prep: 20 mins
Cook: 35 mins
- 1 9 ounce bag spinach
- 6 tablespoons butter
- 4 3/4-inch-thick slices bread from a large country loaf
- 1/4 cup finely chopped onion
- Salt and pepper
- 3 tablespoons flour
- 2 1/4 cups milk
- 1/4 pound thinly sliced smoked ham, preferably Black Forest
- 2 tomatoes, thinly sliced
- 3/4 cup grated gruyere cheese
- Position a rack in the upper third of the oven and preheat to 350 degrees . In a large saucepan, cook the spinach and 2 tablespoons water over medium heat until wilted, about 5 minutes; drain and transfer to a small bowl, reserving the saucepan. Let the spinach cool, then squeeze out the excess water; finely chop.
- In the reserved saucepan, melt the butter over medium heat. Brush the bread slices on both sides with half of the melted butter and arrange on a parchment-paper-lined baking sheet. Toast in the oven until golden, about 15 minutes.
- Meanwhile, add the onion to the butter in the saucepan and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Whisk in the flour and cook over low heat for 2 minutes. Slowly whisk in the milk and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, until thick and creamy, about 10 minutes. Reserve 1/2 cup of the sauce. Add the spinach to the remaining sauce in the pot and season with salt and pepper.
- Preheat the broiler. Divide the creamed spinach among the toasts and top with the ham and tomato slices; season with salt. Top with the reserved white sauce and the cheese. Broil until the cheese is bubbly, about 10 minutes.
- Use creamed spinach as a filling for an indulgent riff on comfort food.