Prosciutto, Fontina, and Fig Panini

Prosciutto, Fontina, and Fig Panini
Photo by Oxmoor House


  • 1 ¼ cups (4 ounces) shredded fontina cheese
  • 4 ounces very thinly sliced prosciutto
  • 8 (0.9-ounce) slices crusty Chicago-style Italian bread
  • Olive oil-flavored cooking spray
  • ¼ cup fig preserves
  • ½ cup baby arugula leaves

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 s...

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