Creamed Spinach and Ham Sandwich

Tonight's recipe is brought to you from the supply closet in my art room.

I have stacks of old magazines that have been donated to me or were already in my room when I got there. Most of the time they're used for collages or projects, but everyone once in a while I find something good and bring it home. Occasionally the kids will be cutting out pictures or text from a magazine and I'll see a recipe and cut it out. They think I'm a little strange. This time I grabbed an issue of EVERYDAY with Rachel Ray (November 2009). There's a giant sandwich on the front that intrigued me into delving further into the rest of the 'zine.

Isaac picked out this recipe-Creamed Spinach and Ham Broilers on White. This is a messy, open-faced sandwich that was quite heavy, both physically heavy and very filling! We cut the recipe in half since it originally makes 4 servings. I'm giving you the halved version. If you want more you'll have to practice those multiplication skills. Or just addition. It'll be easy.

Makes: 2            Prep: 20 minutes           Cook: 35 minutes

Ingredients.

• 5 ounces spinach
• 3 tablespoons butter
• 2, 3/4-inch-thick slices white bread from a "large country loaf" *
• 1/8 cup finely chopped onion
• Salt and pepper
• 1 1/2 tablespoons flour
• 1 1/8 cups milk
• 1/8 pound thinly sliced smoked ham, preferably Black Forest
• 1 tomato, thinly sliced
• 1/2 cup grated gruyere cheese

*Isaac made his own "crusty white bread" in our bread machine earlier today. It's very hearty and good for slicing thick. I'll post the recipe if you request it


Directions.

1. Position a rack in the upper third of the oven and preheat to 350 degrees F. In a large pan, 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.
2. In the reserved pan, 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 (I just sprayed the baking sheet with cooking spray). Toast in the oven until golden, about 15 minutes.
3. Meanwhile, add the onion tot he 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 1/4 cup of the sauce. Add the spinach to the remaining sauce in the pot and season with salt and pepper.
4. Preheat the broiler (I set ours on the low setting). Divide the creamed spinach among the toasts and top with the ham and tomato slices. Top with the reserved white sauce and the cheese.** Broil until the cheese is bubbly, about 10 minutes.

**For me, the creaminess of the spinach was plenty and I really didn't need to top the sandwich with the remaining sauce. It's basically a gravy, and was a little too heavy for my liking. Next time I'll add more spinach and a little less "cream"

Check out that broiling action

Just a little bit messy