Prosciutto and Fontina panini with arugula pesto from The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser and Merrill Stubbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CheesyKranskyLove on October 04, 2022

    The BEST sandwich

  • wcassity on January 31, 2015

    Very delicious. A number of components, but they do not take too long to prepare. We cooked ours in panini press.

  • Medamida on January 20, 2014

    This is amazing. I always buy arugula at Trader Joe's buy rarely finish a bag. This pesto is a great way of never wasting arugula again. I have made this as an appetizer on baguette rounds with either prosciutto or bacon as a garnish. I have not made the pickled shallot element yet but someday I will.

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