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Four Cheese Panini
© Evan Sklar

Four Cheese Panini

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  1. 1/2 cup shredded fresh mozzarella cheese (3 ounces)
  2. 1/2 cup shredded fontina cheese (4 ounces)
  3. 1/4 cup crumbled Gorgonzola cheese (1 ounce)
  4. 1/2 cup shredded provolone cheese (3 ounces)
  5. 4 ciabatta rolls, halved lengthwise, or 8 slices firm white sandwich bread
  6. 8 arugula leaves
  1. In a small bowl, combine the cheeses. Spread the cheese on the bottoms of the ciabatta rolls, top with 2 arugula leaves 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 cheese is melted, 3 minutes per side. Cut the panini in half and serve at once.


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