My F&W
quick save (...)
Artichoke and Prosciutto Panini
© Evan Sklar

Artichoke and Prosciutto Panini

  • SERVINGS: 4
  • FAST
  1. 4 ciabatta rolls or 6-inch-long baguette rolls, halved lengthwise
  2. 1/4 cup extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1/2 pound sliced prosciutto
  5. One 8-ounce jar artichoke hearts, drained and flattened slightly
  6. 8 arugula leaves
  1. Brush the cut sides of the ciabatta with the olive oil and season with salt and pepper. Layer the prosciutto, artichoke hearts and arugula on the ciabatta and close the panini.
  2. Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side. Cut the panini in half and serve at once.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.