Prosciutto-And-Fontina Panini Recipe
Stop looking for a winning Prosciutto-and-fontina Panini recipe, you just found it. The Prosciutto-and-fontina Panini is made with Vegetable which is easy to find at any grocery store. Pamper everyone with Prosciutto-and-fontina Panini as Side Dish. This Prosciutto-and-fontina Panini is too good to be missed.
Ingredients
1 (5.25 ounce) package focaccia (Italian flatbread) or 1 (8 ounce) package Italian cheese-flavored pizza crust (such as Boboli)
8 very thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded fontina cheese
1 cup trimmed arugula or watercress
2 (1/8 inch-thick) red onion slices, separated into rings
2 teaspoons balsamic vinegar
1/8 teaspoon pepper
Directions
Preheat oven to 300°.
Slice each bread round in half horizontally.
Divide prosciutto slices evenly between bottom halves of bread; top each bread half 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; bake at 300° for 15 minutes.
Slice each bread round in half horizontally.
Divide prosciutto slices evenly between bottom halves of bread; top each bread half 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; bake at 300° for 15 minutes.
