Flatbread Grilled Cheese with Spinach and Prosciutto

Made this on our "Griddler," which includes a panini press option. I used fresh spinach and had no issues with the sandwich being too watery. I thought it was a tad bland, but this recipe is certainly open to adaptation. However, I'm not sure if I really need a recipe for what is essentially a grilled cheese sandwich with stuff.

This has been the only really disappointing recipe we've made from this book so far. The spinach lets out water which then made the mustard drippy. We may not have made the best choice in mustard variety (I could open a store with the number of different kinds we have here.

I like the concept so I may try doing this again with a tomato-based sauce, maybe a sun-dried tomato pesto and mixed Italian cheeses version.