Categories: Sandwiches

Ingredients

• 8 (0.9-ounce) slices crusty Chicago-style Italian bread
• 4 ounces very thinly sliced prosciutto
• 1 1/4 cups (4 ounces) shredded fontina cheese
• 1/2 cup baby arugula leaves
• 1/4 cup fig preserves
• Olive oil-flavored cooking spray

Directions

1. Preheat panini grill.

2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.

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