Prosciutto and Pesto Panini

By dkanon

Ingredients

• 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
• 1/3 cup
• 1/3 pound Prosciutto de Parma, thinly sliced
• Tapenade, optional
• 1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
• 1/4 pound fontina cheese, thinly sliced
• 1/2 cup baby arugula or basil, optional
• Extra-virgin olive oil
• Coarse salt
• Freshly ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat a grill pan over medium-high heat or a panini press.

Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.