| Level: | Easy |
| Total: | 13 min |
| Prep: | 5 min |
| Cook: | 8 min |
| Yield: | 1 serving |
Ingredients
- 2 to 4 slices (3 ounces total) fontina cheese
- 2 slices (1/2-inch-thick) rustic white bread
- 2 paper-thin slices red onion (optional)
- Salt
- Freshly ground black pepper
- 6 fresh baby spinach leaves
- 1 to 2 paper-thin slices (1/2-ounce) prosciutto
- 2 to 3 teaspoons olive oil
Instructions
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 647 |
| Total Fat | 41 g |
| Saturated Fat | 19 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 113 mg |
| Sodium | 1591 mg |
Reviews
I love this panini! I make it often. The only thing I do differently is instead of spinach I put fresh basil on the sandwich. Delicious!
couldn’t find fontina so used mozzarella pizza cheese instead. used Italian bread from the bakery.was like a party in my mouth.
Delicious! Loved everything about it!
Great sandwich! I used argula and served it with a balsamic reduction for dipping on the side. Yum!
Giada never lets us down! This was the most amazing panini sandwich we’ve ever eaten. I sliced a round loaf of sourdough bread, but ommitted the red onion (I wish I had read the reviews first. I can’t wait to make this recipe for my kids!!!
I had never made a panini before and this was excellent. I agree that the flavors of everything went so well together. This recipe is definitely a must!!!
I just bought a panini maker and saw this panini being made on her show, so I decided to try it. My bf and I really liked it. The flavors of everything really went well together. It was a nice change to a regular lunch meat sandwich. This was the first panini we ever had and am excited to make more!
Great for lunch today. Even my husband liked it and he doesn’t eat anything green!!!
So, when I saw this I had to try it. Fontina and prosciutto sandwiches are a favorite–I added the red onion–didn’t have any spinach, but had arugala and used that. The onion is really the kicker. All on homemade pugliese! Yummy!
I loved this and I agree with the other reviewer who said that including the thin layer of onion (or shallot, which is mild) is important.