Lobster Fontina Panini

• 2 ciabatta rolls, split
• 1 tbsp (15 ml) butter, melted
• 3 oz (90 g) fontina cheese, thinly sliced
• 1 lobster tail (6 to 8 oz/175 to 250 g), steamed, removed from shell and sliced
• 1/2 cup (125 ml) baby spinach leaves
• 1/2 cup (125 ml) Caramelized Onions

1. Preheat panini grill to high.
2. Place rolls, cut side down, on a work surface and brush crusts with butter.
3. Turn rolls over and evenly layer with cheese.
4. On bottom halves, evenly layer with lobster, spinach and caramelized onions.
5. Cover with top halves and press gently to pack.
6. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.
7. Serve immediately.
8. Variation: Substitute grilled shrimp or scallops for the lobster.

ciabatta rolls, butter, fontina cheese, lobster, baby spinach leaves, onions

Taken from www.cookstr.com/recipes/lobster-fontina-panini (may not work)