Arugula, Prosciutto & Tomato Panini
1 loosely packed cup baby arugula
3 Tbs. extra-virgin olive oil
1 tsp. red-wine vinegar kosher salt and freshly ground black
pepper
8 3-inch-thick slices rustic white bread (like ciabatta )
1 large clove garlic, halved
2 tomatoes, cored and cut into eight 1-inch-thick slices
8 thin slices prosciutto (about 4 oz.)
1 lb. Danish Fontana, grated (about 2 cups)
1. In a medium bowl, toss the arugula with 1 Tbs. oil, the
vinegar,
1/8 tsp. salt, and 1 tsp. black pepper. Let sit for 5
minutes to wilt slightly.
Set 4 slices of bread on a cutting board. Gently rub both
sides of each
Piece of bread with the garlic. Top each slice of bread with
2 tomato
Slices and sprinkle evenly with 1 tsp. salt. Layer the
prosciutto, Fontana, and arugula mixture over the tomatoes. Rub both sides of
the
Remaining 4 slices of bread with the garlic and set these
slices, garlic rubbed side down, on top of the arugula. Discard the garlic.
Brush the
Outsides of the bread slices with the remaining 2 Tbs. oil.
2. Heat a Panini press according to the manufacturer’s
instructions. (Alternatively, heat a nonstick grill pan over medium heat.) Put
2 of the sandwiches on the press, pull the top down, and cook until browned,
5 to 7 minutes. (If using a grill pan, put a heavy pan on
top of the sandwiches and cook for roughly the same amount of time, turning the
sandwiches over once.) Cook the remaining sandwiches in the same manner. Cut in
half and serve.
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