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14
Recipes
Prosciutto & Fontina Panini with Arugula
Ingredients for each Panini
2 slices good quality, European-style bread, about ½-inch thick
2-4 slices Fontina or Swiss cheese, medium thickness
2-3 slices of very thin prosciutto (or enough to cover each
slice of bread)
Small bunch of arugula or spinach, washed and dried
1 tablespoon olive oil
Preheat the Calphalon Panini Grill on the "MEDIUM" setting.
While the grill is preheating, assemble the panini.
Place the Fontina or Swiss cheese on the bread, being sure
to cover the surface, followed by a few leaves of arugula or
spinach. Next, add a layer of prosciutto and another layer of
cheese followed by the remaining slice of bread. Brush each
side of bread with a light coating of olive oil.
When the Panini Grill "Ready" light is illuminated, place the
panini on the grill, lower the top grill and toast for about 3-5
minutes (check the panini after 2 minutes for doneness,
continue to toast if necessary) Remove with a nylon spatula
and serve warm.