Reviewed: Apr. 20, 2010

A little expensive to make, but tastes great! Warmed the leftovers on medium heat in a skillet for lunch the next day. It gets better as it sits!

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Reviewer:

Rev. Chip

Cooking Level: Intermediate

Living In: Madeira, Ohio, USA

Reviewed: Nov. 16, 2009

I wanted to like this, but something just wasn't quite right ... it was best right out of the oven, the leftovers were unappealing to me. Won't make again.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 14, 2008

I would probably add more prosciutto next time. Very good though.

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Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

Reviewed: Apr. 20, 2008

This was good, but had a strong salt flavor, I'm assuming from the proscuitto. Definitely not a once-a-month meal, more like every 6 mo or so. Next time I think I'll mix some cream cheese into the spinach to make it creamier as well as adding some sliced mushrooms.

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Reviewer:

LoriFaye

Cooking Level: Intermediate

Reviewed: Sep. 17, 2007

This is a great recipe. I added a layer of scrambled eggs in the middle. It adds some height and color. I also used roasted red peppers instead of banana peppers.

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Reviewer:

i.e.

Cooking Level: Intermediate

Reviewed: Oct. 26, 2006

labor intensive but well worth it! a healthy slice is practically a meal. the classic combo of prosciutto, spinach and provolone make this a delicious treat.

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4 users found this review helpful