Directions

1. Start by crisping the prosciutto. Place the prosciutto in a cold, dry, nonstick frying pan and turn the heat up to medium-high. Crisp, until the edges become lightly golden and curled; remove from the pan and set aside. The prosciutto will crisp up as it cools.
2. Cut the apple in half and slice thinly.
3. Heat up a large nonstick pan on medium-low heat. Spread dijon on one slice of bread, to taste. Butter the other side generously and place in the pan, butter side down. Top with half of the shredded cheese, the slices of prosciutto and the thin slices of apple. Top with spinach and the remaining cheese, making sure to reach the edges.
4. Butter the other slice of bread and place on top of the cheese, butter side facing up. Cook slowly on medium-low to medium heat until cheese melts and the bottom slice is golden brown and toasty. Carefully flip your sandwich and continue grilling until the cheese melts. The second side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, slice, and enjoy hot.