Prosciutto-Fontina Panini with Honey Dijon

By lorik

Use a light, not dense, loaf of bread or the sandwich will seam too heavy. Choose a loaf thick enough to cut into two 1 to 1 1/2 inch thick trimmed slices.

Use a round (boule) loaf

Ingredients

• 1/4 cup honey
• 2 Tbsp Dijon mustard
• Salt and pepper to taste
• 1 loaf unsliced french or Italian round 1-1 1/2 lb loaf
• 4 oz thinly sliced fontina cheese
• 6 oz thinly sliced prosciutto
• 1 red skinned pear, cored and thinly sliced
• 2 cups arugula
• olive oil

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Combine honey and Dijon in a bowl, season with salt and pepper.

Trim the bottom and top crusts from bread to make flat surfaces (save for bread crumbs or croutons); slice trimmed loaf in half horizontally.

Arrange fontina on bottom slice. Spread 1/2 of honey Dijon on top of fontina. Layer proscuitto, pear and arugula on top of honey Dijon on top bread slice, then place honey dijon side down on top of panini.

Preheat grill pan or cast iron skillet over medium high. Brush both sides of panini with olive oil and season with salt and pepper. Transfer panini to preheated pan. Place a sheet of parchment paper and a heavy skillet on top of panini to weigh it down. Grill until cheese melts and bread is golden, about 3 minutes per side.