This was something I made up, and it was amazing.
| Prep Time: | 10 mins |
| Cook Time: | 3 mins |
| Total Time: | 13 mins |
| Servings: | 2 |
| Yield: | 2 sandwiches |
Ingredients
- 2 slices prosciutto
- 2 slices fontina cheese
- 4 slices thinly sliced sandwich bread
- ¼ cup chopped giardiniera (pickled Italian vegetables)
- 2 hot pickled peppers (Optional)
Instructions
- Heat a panino press according to the manufacturer’s instructions.
- Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
- Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 8 g |
| Sodium | 888 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I did make it according to the recipe, but I also replaced the pickled vegetables with chopped onions a couple of times.
These panini are made with prosciutto cotto (cooked deli ham).