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Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
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PROSCIUTTO AND FONTINA PANINI
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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