Prosciutto Nectarine And Fontina Panini Recipe

This gourmet Prosciutto, Nectarine, and Fontina Panini is elevated by the fragrant rosemary in the focaccia bread! The sweet nectarines, salty prosciutto, and creamy fontina create a flavor explosion in every bite. Even better? It's fantastic warm or at room temperature, making it the perfect make-ahead lunch or a quick and delicious weeknight meal. Inspired by Yahoo! Shine, this recipe is a must-try for panini lovers! Don't have rosemary focaccia? No problem! Use your favorite bread and add a sprinkle of fresh rosemary for that signature aromatic touch.

Prep Time 5 mins
Cook Time 15 mins
Calories 388.3 kcal
Protein 32g
Rating 4.0 (1 Reviews)
Prosciutto Nectarine And Fontina Panini 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prosciutto Nectarine And Fontina Panini

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How to Make Prosciutto Nectarine And Fontina Panini

  1. Preheat grill or panini press to medium-high heat.
  2. Grill nectarine slices for 30-45 seconds per side, or until grill marks appear and they are slightly softened but not mushy.
  3. Spread 1 tablespoon of butter on the outside of each slice of focaccia bread.
  4. Layer 1 ounce of fontina cheese on the unbuttered side of the bottom slice of focaccia.
  5. Top with 2-3 slices of prosciutto (approximately 2 ounces), 2 grilled nectarine slices, and freshly ground black pepper to taste.
  6. Add 1/4 cup of arugula, top with another 1 ounce of fontina cheese, and the top slice of focaccia (buttered side up).
  7. Place the sandwich on the preheated grill or panini press and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
  8. Remove from heat, let rest for 1 minute, then cut in half and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

52g

Fat

90g

Carbs

5g