Prosciutto, Fontina And Tomato Grilled Panini

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 loaf rustic bread (1 lb.)
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 5 ounces fontina cheese, thinly sliced
• 6 ounces prosciutto
• 1/2 lb tomato, thinly sliced
• kosher salt
• fresh ground black pepper

Recipe

• 1 preheat grill to low.
• 2 whisk together the balsamic vinegar and olive oil in a small bowl.
• 3 using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. you just want to create a flat surface exposing the "" or inside of the bread, leaving as much bread as possible for the sandwich.
• 4 cut the loaf horizontally into two 1/2 inch thick slices.
• 5 lightly brush the inside of each slice with the balsamic mixture.
• 6 place a single layer of cheese on the bottom half.
• 7 then add a layer of prosciutto, then tomatoes.
• 8 lightly salt and pepper to taste.
• 9 finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
• 10 brush sandwich on both sides with olive oil.
• 11 oil the grill grates lightly with oil.
• 12 place the sandwich on the grill and place a weight on top. the weight presses the sandwich making deep grill marks.
• 13 close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
• 14 using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
• 15 cut into triangles or rectangles, the size of 3 good bites and serve hot.