prosciutto & fontina panini

1 (5-ish oz.) package of focaccia (Italian flatbread) OR
1 (8 oz.) package Italian cheese-flavored pizza crust (Boboli)
¼ cup shredded fontina cheese
8 very thin slices Prosciutto (about 2 oz.)
1 cup trimmed arugula or watercress
2 (1/8 inch thick) slices of red onion, separated into rings
2 teaspoons balsamic vinegar
black pepper, to taste

1. Preheat oven to 300ºF.
1. Cut bread horizontally (so there’s a top and a bottom), and then diagonally, so you have two large sandwiches.
2. Divide fontina between bottom halves of bread, and top each with prosciutto, arugula, and red onion. Drizzle balsamic vinegar over sandwiches and sprinkle with pepper. Cover with top halves of bread.
3. Wrap sandwiches individually (and very tightly) in tin foil. Place in preheated oven and bake for 15 min.

● Serves 4 (2 huge sandwiches) ● Prep Time: 10 min. ● Total time: 25 min. ● Difficulty: Easy
~Deb H.
Very easy to double recipe for more. Now that the panini concept is down, experiment with fillings! I've done everything from ham and Swiss with lettuce and tomato to turkey and havarti. Just cut it, stack it, wrap it, bake it!! Original recipe from The Complete Cooking Light Cookbook