New Recipe: Prosciutto Panini with Sun-Dried Tomato Spread

Happy Tasty Tuesday!

Back when I was visiting Chicago in August we grabbed lunch at Ceres' Table and I had the most fabulous prosciutto panini. I was immediately inspired to recreate the sandwich at home. I always love trying new dishes when I'm out because it gives me ideas of recipes I want to try at home with a twist. The sandwich I made was packed with flavor, but I do wish I invested in a panini maker because it probably would have been much easier to grill.

Ingredients:

• I loaf of sourdough bread
• 1/2 lb of prosciutto, sliced thin
• 1 block of fontina cheese
• fresh arugula
• 1/2 cup light mayo
• 3 tbsp sun dried tomatoes, diced
• 1 tsp sugar
• 1 tsp Italian seasoning
• 1 tsp lemon juice
• garlic, minced
• 4 tbsp olive oil

Directions:

1. In a bowl combine mayo, diced sun dried tomatoes, sugar, Italian seasoning, lemon juice and garlic. Stir to mix completely and then refrigerate for 45 minutes before using. 
2. Slice sourdough bread and fontina cheese.
3.  On bread spread sun dried tomato spread on one side of the bread and olive oil on the other side. Layer fontina cheese, prosciutto and arugula on sun dried tomato side of the sourdough bread, making a sandwich. 
4. Place sandwich olive oil side down onto a skillet and grill over medium high heat. Continue to check the break to make sure it doesn't burn but you want the cheese to begin to melt. Flip so that both sides of the bread grill to a crunchy texture.
5. Serve and enjoy! 

xoxo