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Grilled Panini with Fontina Cheese, Proscuitto and Arugula
Makes 4 servings
*8 slices country style bread, such as Italian or ciabatta
*8 thin slices Fontina cheese
*2 oz. proscuitto, thinly sliced
*1 cup fresh arugula leaves
*1/4 cup mayonnaise
*1/4 cup pesto
*Extra virgin olive oil for brushing
1Spread out four slices of bread and top each with 2 slices of cheese, proscuitto and arugula. Combine mayonnaise and pesto and spread on remaining four slices of bread. Place on top to make a sandwich.
2Heat a non-stick grill pan until hot. Brush top of each sandwich with olive oil and place down on grill pan. Cook until brown and grill marks appear. Brush remaining side with olive oil, flip the sandwich and continue to cook until done, checking often so you don't burn the sandwich. Cut on diagonal and serve.