Submitted by: Dana Newbrough
Found in: Rachael Ray Magazine http://www.rachaelraymag.com/
Cooking time/Prep: 45 min total
- 1 (9 oz) bag spinach
- 6 Tbl. butter
- 4, 3/4 in. thick slices of bread (french or country loaf)
- 1/4 c. finely chopped onion
- Salt and pepper to taste
- 3 Tbl flour
- 2 1/4 c. milk
- 1/4 lb. thinly sliced smoked ham (preferably Black Forest)
- 2 tomatoes, thinly sliced
- 3/4 c. gruyere cheese (though I use Munster or Provolone - gruyere might be better, but much more expensive)
Directions:
1) Position a rack in the upper third of the oven and preheat to 350 degrees. In a large saucepan, cook the spinach and 2 Tbl. water over medium heat until wilted, about 5 minutes; drain and transfer to a small bowl. Let the spinach cool, then squeeze out excess water; finely chop.
2) 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
3) Meanwhile, add the onion to the butter in the saucepan and season with salt and pepper; cook, stirring occassionally, 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 occassionally, 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.
4) Preheat the broiler. Divide the creamed spinach among the toasts and top with ham and tomato slices; season with salt. Top with the reserved white sauce and cheese. Broil until cheese is bubbly, about 10 minutes.
