Prosciutto, Balsamic Fig, Fontina And Arugula Panini

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 2 ciabatta rolls
• 4 slices prosciutto
• 2 -3 ripe figs, sliced
• 2 teaspoons balsamic vinegar
• arugula (2 handfuls)
• 2 1/2 ounces fontina cheese
• sea salt
• fresh ground black pepper
• vegetable oil, for sauting and brushing

Recipe

• 1 preheat a panini grill.
• 2 trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• 3 slice open lengthwise.
• 4 on roll bottoms, layer with prosciutto, then fig slices; sprinkle with vinegar and season to taste with salt and pepper; add the arugula and then the cheese; cover with roll tops.
• 5 brush both sides of the panini with oil and grill in the preheated panini press for 3 minutes , or according to the manufacturer’s instructions.
• 6 the bread should be golden brown and the filling warmed through.