Egg, Prosciutto, Tomato, and Arugula Panini

Author: Chef Belinda

No panini press—no problem! These sandwiches can just as easily be prepared in a cast iron skillet or grill pan. All that is needed is a press, which can be another skillet, to serve as a weight during cooking.

Ingredients

• 2 to 3 tablespoons Garlic-Infused Olive Oil

• 8 thick slices ciabatta or other rustic bread

• 8 slices fontina cheese

• 6 large eggs, scrambled

• 8 slices prosciutto

• 1 large tomato, sliced thinly into 8 slices

• 1 cup packed arugula (about 2 ounces)

Instructions

1. Lay bread slices on a clean flat surface, like a large cutting board. Brush 1 side of each slice with olive oil and turn that side down. On the un-oiled side of 4 slices, place 1 slice of cheese, 1/4 of eggs, 2 slices of prosciutto, 2 tomato slices, arugula, another cheese slice, and top with remaining bread slices, un-oiled side next to the arugula.

2. Heat panini press according to manufacturer’s instructions. Working 2 sandwiches at a time, or 1, depending on the size of the press, place sandwiches on panini press and pull the top down. Cook until browned, 5–7 minutes. Repeat with remaining sandwiches. Remove from press, cut in half, and serve.