Spinach and Robiola Sandwiches

Serves: 2
Total Calories: 172


1 (10-ounce) package fresh spinach
4 ounces fresh robiola, or substitute goat cheese
truffle oil (optional)
2 serving-size squares or wedges of fresh focaccia


1 Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible.

2 Finely chop the spinach and place it in a medium bowl. Add the cheese and mash the spinach into the cheese. Add a drop or two of truffle oil, if you like.

3 With a long serrated knife, carefully cut the focaccia in half horizontally. Spread the mixture on the inside of the bottom halves of the focaccia. Place the tops on the sandwiches and flatten gently.

4 Preheat a sandwich press or stove-top grill pan. If using a press, place the sandwiches in the press and cook until toasted, about 4 to 5 minutes. If using a grill pan, place the sandwiches on the pan, then a heavy weight, such as a frying pan, on top.

5 When browned on one side, turn the sandwiches, cover with the weight, and toast on the second side. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 172
Calories from Fat: 101

This Spinach and Robiola Sandwiches recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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