Prosciutto Fontina And Tomato Grilled Panini Recipes

PANINO DI PROSCIUTTO E FONTINA

Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

Ingredients

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

SMOKED GOUDA AND PROSCIUTTO PANINI SANDWICH

Smoked Gouda and Prosciutto Panini Sandwich image

Provided by Food Network

Time 20m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients

2 (1-inch) slices sourdough bread (about 8 ounces)
2 tablespoons olive oil or melted butter
2 ounces sliced smoked gouda
2 ounces thinly sliced prosciutto
2 tablespoons thinly sliced red onions
2 slices tomato
1 ounce shredded fontina cheese

Steps:

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI

Proscuitto, Mozzarella and Sauteed Tomato Panini image

Provided by Food Network

Categories main-dish

Time 12m

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 loaf Italian bread
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tomatoes, sliced
1 1/2 cups arugula leaves
12 ounces fresh mozzarella
12 ounces prosciutto de Parma

Steps:

Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.

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