Panino di Prosciutto e Fontina

  • 2 to 4 slices (3 ounces total) fontina cheese
  • 2 slices (1/2-inch-thick) rustic white bread
  • 2 paper-thin slices red onion (optional)
  • Salt
  • Freshly ground black pepper
  • 6 fresh baby spinach leaves
  • 1 to 2 paper-thin slices (1/2-ounce) prosciutto
  • 2-3 tsp olive oil
1) Preheat a sandwich toaster or panini press.

2) Place 1 to 2 slices of fontina on top of one slice of bread. Top with the onion slices and season with salt and pepper. Add the spinach and prosciutto and the remaining slice(s) of fontina.

3) Top the sandwich with the second slice of bread slice. Brush both sides of the sandwich with the oil.

4) Toast the sandwich until the bread is golden brown and the cheese has begun to melt, about 2 to 4 minutes.

Rule the Kitchen with More Recipe Faves

Venetian panino
Time
16
Serves
6
Difficulty
Easy
Fried Mozzarella Sandwich with Tapenade
Fried Mozzarella Sandwich with Tapenade
Time
-
Serves
-
Difficulty
Easy
Mozzarella grilled cheese
Mozzarella grilled cheese
Time
-
Serves
2
Difficulty
Easy
Grilled vegetable, herb and goat cheese sandwiches
Grilled vegetable, herb and goat cheese sandwiches
Time
8
Serves
4
Difficulty
Easy