- Cook Time
- Prep Time
- 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.