Prosciutto, Fontina, and Fig Panini |
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Prep Time: 7 Minutes Cook Time: 3 Minutes |
Ready In: 10 Minutes Servings: 4 |
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If you don't have a panini grill, place sandwiches in a grill pan or large nonstick skillet coated with cooking spray over medium heat. Cover sandwiches with foil, and top with a heavy skillet. Cook 2 to 3 minutes on each side or until golden brown. Ingredients:
8 (0.9-ounce) slices crusty chicago-style italian bread |
4 ounces very thinly sliced prosciutto |
1 1/4 cups (4 ounces) shredded fontina cheese |
1/2 cup baby arugula leaves |
1/4 cup fig preserves |
olive oil-flavored cooking spray |
Directions:
1. Preheat panini grill.
2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.
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