Prosciutto, Fontina and Tomato Grilled Panini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one gooooood sandwich!! Because the class I received this recipe in was named Breads from the Grill , this recipe is written to be prepared on a grill . If you have a panini press or grill pan, you can use them also. You will need a weight if making this on a grill or grill pan, such as a cast iron skillet or a foil wrapped fire brick. Ingredients:
1 loaf rustic bread (1 lb.) |
1/4 cup balsamic vinegar |
1/2 cup olive oil |
5 ounces fontina cheese, thinly sliced |
6 ounces prosciutto |
1/2 lb tomato, thinly sliced |
kosher salt |
fresh ground black pepper |
Directions:
1. Preheat grill to LOW.
2. Whisk together the balsamic vinegar and olive oil in a small bowl.
3. Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the white or inside of the bread, leaving as MUCH bread as possible for the sandwich.
4. Cut the loaf horizontally into two 1/2 inch thick slices.
5. Lightly brush the inside of each slice with the balsamic mixture.
6. Place a single layer of cheese on the bottom half.
7. Then add a layer of prosciutto, then tomatoes.
8. Lightly salt and pepper to taste.
9. Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
10. Brush sandwich on both sides with olive oil.
11. Oil the grill grates lightly with oil.
12. Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
13. Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
14. Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
15. Cut into triangles or rectangles, the size of 3 good bites and serve hot.
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