Prosciutto, Nectarine, and Fontina Panini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The rosemary in the focaccia is what makes this sandwich special. Do yourself a favor, if you cannot get the bread, use whatever you have, but add some fresh chopped rosemary in the sandwich, you will not be sorry! The idea for this recipe comes from Yahoo! Shine. Sandwich is still pretty good room temperature, but does heat fairly well, so is a good candidate to take to work or lunch! Ingredients:
1 large nectarine, pitted and peeled, cut in 1/4 inch slices |
2 slices of rosemary focaccia bread, 1/2 inch thick |
1 tablespoon unsalted butter, softened |
2 slices fontina cheese |
3 -4 slices imported prosciutto |
fresh ground black pepper |
1 small handful fresh arugula |
Directions:
1. Preheat grill or panini maker to high; grill nectarine slices until grill marks appear, but they are not mushy, less than a minute.
2. Spread butter on what will be the outsides of your sandwich and place on a clean work surface.
3. Layer a slice of fontina on the unbuttered side of the bottom, top with prosciutto, nectarine; season generously with pepper, add a handful of arugula, top with fontina slice and sliced bread, buttered side up.
4. Place sandwich on grill or panini maker and cook until the bread is browned and crispy, 2 to 3 minutes (per side if grilled); cut in half, if desired, and serve immediately.
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