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Prosciutto And Fontina Panini

Healthycooking's picture
Ingredients
  Focaccia/8-ounce, package italian cheese-flavored pizza crust, such as boboli 5 1⁄4 Ounce (Italian Flatbread, 1 Package)
  Thin prosciutto slices 2 Ounce (8 Slices)
  Shredded fontina cheese 1 Ounce (1/4 Cup)
  Trimmed arugula/Watercress 1 Cup (16 tbs)
  Red onion slices 2 , separated into rings (1/8 Inch Thick)
  Balsamic vinegar 2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Preheat oven to 300°.
Slice each bread round in half horizontally.
Divide prosciutto slices between bottom halves of bread, and top prosciutto with fontina cheese, arugula, and red onion slices.
Drizzle balsamic vinegar over sandwiches, and sprinkle with pepper; cover with top halves of bread.
Wrap sandwiches tightly in aluminum foil, and bake at 300° for 15 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Cook Time: 
5 Minutes

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