Photo: Panino di Prosciutto e Fontina Recipe
Ingredients
- 2 to 4 slices (3 ounces total) fontina cheese
- 2 slices (1/2-inch-thick) rustic white bread
- 2 paper-thin slices red onion (optional)
- Salt
- Freshly ground black pepper
- 6 fresh baby spinach leaves
- 1 to 2 paper-thin slices (1/2-ounce) prosciutto
- 2 to 3 teaspoons olive oil
Directions
Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
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By Patsy K
Twin Falls, ID
on September 20, 2011
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Delicious! Loved everything about it!
By mmehrlich_7727115
Ventura, CA
on September 18, 2011
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Great sandwich! I used argula and served it with a balsamic reduction for dipping on the side. Yum!
By marcantonio
Port St. Lucie, FL
on September 06, 2011
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Giada never lets us down! This was the most amazing panini sandwich we've ever eaten. I sliced a round loaf of sourdough bread, but ommitted the red onion (I wish I had read the reviews first. I can't wait to make this recipe for my kids!!!
Read all 27 reviews