Grilled Egg Florentine Sandwich

An egg florentine sandwich with oven roasted Roma tomatoes, fresh spinach, Gruyere cheese, prosciutto and an egg white patty.

1. In bowl of food processor, combine cream cheese, oven-roasted tomato, sundried tomato and salt to taste. Pulse for 30 seconds, or until smooth. Set aside.
2. Heat oil in sauté pan over low heat. Add spinach, garlic and salt to taste. Sauté 1 minute, or until wilted.
3. Spread tomato spread on inside of each piece of toast.
4. Place heated egg patty on bottom toast.
5. Place spinach mixture on egg.
6. Layer cheese and prosciutto over spinach. Add top toast.
7. Heat flat panini press. Coat with cooking spray.
8. Place sandwich in panini press. Cook for 2 minutes, or until cheese is melted.