Fontina, Arugula and Pancetta Panini

Fontina, Arugula and Pancetta Panini
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.
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  1. 2 individual ciabatta rolls
  2. 6 slices pancetta
  3. 1 oz arugula, washed and trimmed
  4. 3.5 oz fontina cheese, thinly sliced or grated
  1. Heat the grill. Slice the ciabatta rolls in half horizontally.
  2. Place the pancetta on the grill and cook for 2 minutes on each side until brown and crisp. Remove and drain on kitchen paper.
  3. Place the ciabatta rolls, cut side facing down, on the grill and press down using a panini press or spatula. Cook for 1 minute.
  4. 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.
  5. 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.
  6. Cut each roll in half before serving.
Cooking Tip
  1. Taleggio cheese is a good alternative to fontina, and prosciutto could be used instead of the pancetta.
  2. Adapted from The Cast Iron Way to Cook by Le Creuset, Copyright © 2012 Le Creuset UK Ltd
Cooks Recipes

Cook in a ridged grill pan or panini press.