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Prosciutto, Balsamic Fig, Fontina and Arugula Panini

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“In ‘ Panini ‘ by Jennifer Joyce”
READY IN:
23mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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.

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