Prosciutto And Fontina Panini With Arugula Pesto

Name: Prosciutto And Fontina Panini With Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 1 loaf ciabatta, sliced lengthwise; 59 milliliters cider vinegar; 151 grams fontina, thinly sliced; 2 garlic cloves; 1 lemon, juiced; 59 milliliters olive oil; 59 milliliters toasted pine nuts; 151 grams prosciutto (about 10 slices); 1 teaspoons salt; 1 large shallot, thinly sliced; 2 Tbsps sugar

Prosciutto And Fontina Panini With Arugula Pesto might be just the main course you are searching for. This recipe makes 4 servings with 775 calories, 26g of protein, and 47g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of baby arugula, ciabatta, prosciutto, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the pickled shallots: bring the cider, sugar, and salt to a boil in a small saucepan over a medium flame. Simmer for a minute, until the sugar has dissolved, then pour the hot liquid over the shallots in a small bowl or jar so they are fully submerged. Allow to sit for 20 minutes, then place in an airtight container until ready for use. This can be done up to a week before.

Ingredients you will need

Shallot

Cider

Sugar

Salt

Equipment you will use

Sauce Pan

Bowl

Make the pesto: in a small food processor, pulse the pine nuts and garlic until coarsely chopped.

Ingredients you will need

Pine Nuts

Garlic

Pesto

Equipment you will use

Food Processor

Add the arugula, lemon juice, and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Taste for seasoning and add more salt if necessary.

Ingredients you will need

Lemon Juice

Olive Oil

Seasoning

Arugula

Pesto

Salt

Preheat the broiler.

Equipment you will use

Broiler

Place the two slices of bread crust side down on a baking sheet and toast in the oven for 3-5 minutes, until beginning to crisp but not totally browned. Slather the bottom half of bread evenly with pesto and arrange the cheese slices in a single layer. Return just this slice of bread to the oven and continue to toast until the cheese has melted, about 3-5 minutes.

Ingredients you will need

Cheese

Bread

Crust

Pesto

Toast

Equipment you will use

Baking Sheet

Oven

Slather the other slice of bread with the remaining pesto and arrange the pickled shallots on top, followed by the prosciutto. Sandwich the halves together.

Ingredients you will need

Prosciutto

Shallot

Bread

Pesto

Heat a large skillet over medium-high heat. Depending on the size of your pan and the size of the ciabatta, you may have to cut the sandwich in half. Set the sandwich top side down in the pan and weight it with a smaller skillet and/or a heavy bowl so the bread is crushed and flattened as it toasts. When the bread has browned, repeat on the other side. When finished, the panini should be browned, crisped, and flattened, and should have cheese oozing from it. Toast the remaining half (if necessary), and then cut it again to create four sandwiches.

Ingredients you will need

Ciabatta