Main content

Panino di Prosciutto e Fontina


  • 2 to 4 slices (3 ounces total) fontina cheese

  • 2 Slices (1/2-inch-thick) rustic white bread

  • 2 papaer thin slices Red Onions

  • Salt

  • freshly ground black pepper

  • 6 fresh baby spinach leaves

  • 1 to 2 paper-thin slices (1/2-ounce) prosciutto

  • 2 to 3 teaspoons Olive Oil


  • 1.

    Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.

  • 2.

    Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings