Panini are pressed and griddled Italian sandwiches that can be filled with any number of simple fillings. They can be made with focaccia, soft rolls, or other breads. My favorite bread for this nutty, smoky combination is multigrain. Smoky Romesco Sauce flavors the bread and is also used for dipping.

　　

Ingredients

serves 6 as a lunch main course

　　2 tablespoons olive oil

　　6 cups spinach leaves

　　3 large cloves garlic, blanched (see page 192) and minced

　　Kosher salt

　　2 (1-pound) loaves artisan multigrain bread, cut into 1/2-inch-thick slices

　　6 tablespoons unsalted butter, at room temperature

　　1/2 cup Smoky Romesco Sauce (page 188)

　　14 ounces Gruyère cheese, thinly sliced

　　6 ounces sliced prosciutto, cut into lengthwise strips

　　

Step 1

Heat the olive oil in a skillet over medium-high heat and sauté the spinach until wilted. Stir in the garlic and a little salt. Set aside to cool slightly, then press in a sieve with the back of a large spoon to squeeze out moisture.

　　

Step 2

Spread the bread slices on one side with the butter and place, buttered side down, on a cutting board. Spread a thin layer of romesco sauce on each slice. Cover with slices of cheese, then prosciutto, and spread with wilted spinach. Top one side with a few more slices of cheese and close the sandwich.

　　

Step 3

Prepare a hot fire (a 2-second fire) in a campfire.

　　

Step 4

Preheat a cast-iron grill pan or skillet. Grill the sandwich over low heat until the bread is toasted on the bottom and the cheese is beginning to melt, about 7 minutes. Flip over and then press the sandwich flat by placing a heavy skillet on top of it. Grill until browned on the second side. Repeat with the remaining sandwiches.

　　

Step 5

Cut each sandwich in half and serve with the remaining romesco sauce alongside for dipping.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.