| 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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