Ham and Spinach Melts

The sun-dried tomato bits are small in size but give these warm sandwiches a big boost of flavor. MORE+ LESS-

By Pillsbury Kitchens

September 23, 2008

Bake-Off® Contest 42, 2006

Newark, Delaware

box (9 oz) frozen chopped spinach

1/2

cup reduced-fat sour cream

tablespoon chopped fresh basil

tablespoon sun-dried tomato bits or chopped sun-dried tomatoes

1/8

teaspoon salt

1/2

teaspoon lemon juice

clove garlic, finely chopped

Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)

1/2

lb sliced cooked ham

jar (12 oz) sliced roasted red bell peppers in water, drained (about 1 1/4 cups)

oz sliced provolone cheese

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1

Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.
2

On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.
3

Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.