INGREDIENTS
6
slices Prosciutto
12
Baby spinach, leaves
1 tbsp
Basil, fresh
2 cloves
Garlic, roasted
6
Oven roasted tomatoes
2
Pepperoncini
1
Kosher salt/pepper
4
slices Ciabatta bread - sliced 1, thick
4 tbsp
Butter, unsalted
2/3 cup
Wisconsin provolone cheese, grated