Ingredients for Prosciutto Nectarine And Fontina Panini
- 1 ripe nectarine, sliced
- 2 slices rosemary focaccia bread (or substitute with your favorite bread and 1 teaspoon fresh rosemary, chopped)
- Unsalted Butter
- Fontina Cheese
- 2-3 slices prosciutto (approximately 2 ounces)
- Fresh Ground Black Pepper
- 1/4 cup arugula
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How to Make Prosciutto Nectarine And Fontina Panini
- Preheat grill or panini press to medium-high heat.
- Grill nectarine slices for 30-45 seconds per side, or until grill marks appear and they are slightly softened but not mushy.
- Spread 1 tablespoon of butter on the outside of each slice of focaccia bread.
- Layer 1 ounce of fontina cheese on the unbuttered side of the bottom slice of focaccia.
- Top with 2-3 slices of prosciutto (approximately 2 ounces), 2 grilled nectarine slices, and freshly ground black pepper to taste.
- Add 1/4 cup of arugula, top with another 1 ounce of fontina cheese, and the top slice of focaccia (buttered side up).
- 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.
- 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