Shelly's Recipe

PROSCIUTTO AND FONTINA PANINI

Category: Sandwiches

1 (8 oz) pkg Boboli (two 6 inch rounds)
6 oz very thinly sliced prosciutto, salami, ham or other cold cuts
4 oz thinly sliced Fontina cheese
2 cups trimmed arugula
2 thin slices purple onion, separated into rings
2 tbsp balsamic vinegar
1/8-1/4 tsp pepper
Additional balsamic vinegar, optional

Slice bread round in half horizontally. Divide prosciutto between bottom halves of bread; top evenly with cheese, arugula, and onion slices. Drizzle ingredients with 2 tbsp vinegar, and sprinkle with pepper; cover with top halves of bread. Wrap sandwiches tightly with foil and bake at 300 for 15 minutes. Serve with additional balsamic vinegar, if desired. Serves: 4