Fontina, Arugula and Pancetta Panini
2016-04-13 14:18:58
Serves 2
This quick and tasty snack takes the toasted sandwich to a new level. Cooking the paninis on a grill pan and panini press gives them a delicious chargrilled flavor, as well as attractive stripe marks from the grill ridges.
Ingredients
- 2 individual ciabatta rolls
- 6 slices pancetta
- 1 oz arugula, washed and trimmed
- 3.5 oz fontina cheese, thinly sliced or grated
Instructions
- Heat the grill. Slice the ciabatta rolls in half horizontally.
- Place the pancetta on the grill and cook for 2 minutes on each side until brown and crisp. Remove and drain on kitchen paper.
- Place the ciabatta rolls, cut side facing down, on the grill and press down using a panini press or spatula. Cook for 1 minute.
- Arrange the arugula on the bottom half of each roll, cover with cheese, and the place the pancetta on top. Place the other half of the roll on top.
- Cook the rolls on the grill, pressing down firmly with a preheated panini press for 2-3 minutes. Alternatively, press down with a spatula and cook for 2 minutes on each side until marked with bars.
- Cut each roll in half before serving.
Cooking Tip
- Taleggio cheese is a good alternative to fontina, and prosciutto could be used instead of the pancetta.
- Adapted from The Cast Iron Way to Cook by Le Creuset, Copyright © 2012 Le Creuset UK Ltd
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Cook in a ridged grill pan or panini press. Google+