Prosciutto And Fontina Panini Recipe
Ingredients
| Flatbread package | 1 | |
| 8 very thin slices prosciutto (about 2 ounces) | ||
| Shredded cheese | 1/4 Cup (16 tbs) | |
| 1 cup trimmed arugula or watercress | ||
| 2 (1/8-inch-thick) red onion slices, separated into rings | ||
| Balsamic vinegar | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Preheat oven to 300°.
Slice each bread round in half horizontally.
Divide prosciutto slices between bottom halves of bread, and top prosciutto with fontina cheese, arugula, and red onion slices.
Drizzle balsamic vinegar over sandwiches, and sprinkle with pepper; cover with top halves of bread.
Wrap sandwiches tightly in aluminum foil, and bake at 300° for 15 minutes.
Slice each bread round in half horizontally.
Divide prosciutto slices between bottom halves of bread, and top prosciutto with fontina cheese, arugula, and red onion slices.
Drizzle balsamic vinegar over sandwiches, and sprinkle with pepper; cover with top halves of bread.
Wrap sandwiches tightly in aluminum foil, and bake at 300° for 15 minutes.
Chef
