Prosciutto & Fontina Panini With Arugula Pesto And Pickled Shal

Name: Prosciutto & Fontina Panini With Arugula Pesto And Pickled Shal
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 4 servings Big Girls, Test Kitchen: A Classic Panino; 4 servings Posted in: Big Girls Global Kitchens, Big Girls Test Kitchen; 1 slice Slather the other of bread with the remaining pesto and arrange the pickled shallots on top, followed by the prosciutto. Sandwich the halves together; 1 loaf ciabatta, sliced lengthwise; 59 milliliters cider vinegar; 151 grams fontina, thinly sliced; 52 Photo By: Sarah Shatz of Food; 2 garlic cloves; 4 servings Recipe Flash: Green Eggs & Ham; 1 lemon, juiced; 59 milliliters olive oil; 59 milliliters toasted pine nuts; 151 grams prosciutto (about 10 slices); 4 servings DISH: Prosciutto & Fontina Panini with Arugula Pesto and Pickled Shallots; 4 servings Prosciutto & Fontina Panini with Arugula Pesto and Pickled Shallots; 1 teaspoons salt; 1 teaspoons salt; 1 large shallot, thinly sliced; 2 Tbsps sugar; 4 servings Recipe Flash: Sundried Tomato Pesto Panini; 4 servings Golden Zucchini Sandwich; 4 servings From my kitchen, where I shamelessly vote for myself, to yours

You can never have too many main course recipes, so give Prosciutto & Fontina Panini With Arugula Pesto And Pickled Shal a try. This recipe serves 4. One portion of this dish contains about 62g of protein, 71g of fat, and a total of 1507 calories. From preparation to the plate, this recipe takes around 31 minutes. If you have arugula, slather the other of bread, cider vinegar, and a few other ingredients on hand, you can make it.