1 6″ rectangular piece focaccia or ciabatta
2 thin slices prosciutto
2 very thinly sliced Italian salami slices
2 thin slices fontina
1⁄2 cup arugula
2 TBSP aged balsamic vinegar
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste
Split focaccia (or ciabatta, which is what I’m using) in half and drizzle olive oil on bottom half. Then place prosciutto, salami, fontina, and arugula on bottom half.
Drizzle with vinegar, and season with salt and pepper, and cover with top half.
Wrap each panini separately with tightly wrapped saran wrap or tin foil, and you’re all set for your picnic, boatride, or tailgate party! Serves 1.
Categories: Entrees Tags:
Photos:
italianpanini
italianpanini 001
Photo Credit: Cate Bogue
italianpanini 003
Photo Credit: Cate Bogue
italianpanini 004
Photo Credit: Cate Bogue
italianpanini (1)
Photo Credit: Cate Bogue