A panini or panino is a sandwich made with Italian bread, usually served warmed by grilling or toasting. However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta.
This weeks panini recipe will leave your mouth watering for more but don’t do it. I like putting a art kosher deli pickle on the side. If you don’t have a panini grill, place sandwiches in a grill pan or large nonstick skillet coated with cooking spray over medium heat. Cover sandwiches with foil, and top with a heavy skillet. Cook 2 to 3 minutes on each side or until golden brown.
- 8 (0.9-ounce) slices crusty Chicago-style Italian bread
- 4 ounces very thinly sliced prosciutto 1 1/4 cups
- (4 ounces) shredded fontina cheese
- 1/2 cup baby arugula leaves
- 1/4 cup fig preserves Olive oil-flavored cooking spray
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Step 1- Preheat panini grill.
Step 2- Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.
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