Fontina, Fig and Prosciutto Panini

Fontina, Fig and Prosciutto Panini
  • Prep Time: 10
  • Total Time: 10
  • Servings: 1

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About this Recipe


1 cup (250 mL) Grated Fontina cheese, divided
4 Slices Villaggio® 100% Whole Wheat Thick Sliced Italian Bread
4 Dried figs, thinly sliced
3 Slices Cappola™ Prosciutto, coarsely chopped
1 cup (250 mL) Arugula
2 tsp (10 mL) Ready prepared balsamic glaze


PREHEAT panini press to 375°F (190°C).

SPREAD ¼ cup (60 mL) of grated cheese on 2 slices of bread. Top each with figs, ½ the chopped prosciutto, remainder of cheese and the second slice of bread. Brush the outside of each sandwich with olive oil and place in panini press. Grill 2-3 minutes or until golden brown and the cheese has melted.

REMOVE from heat and while still warm, pull sandwich apart and add half the arugula to each sandwich, drizzle with a little more olive oil and close the sandwich. Serve drizzled with balsamic glaze.


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