Prosciutto, Balsamic Fig, Fontina and Arugula Panini

• 2 ciabatta rolls
• 4 slices prosciutto
• 2 -3 ripe figs, sliced
• 2 teaspoons balsamic vinegar
• arugula (2 handfuls)
• 2 12 ounces Fontina cheese
• sea salt
• fresh ground black pepper
• vegetable oil, for sauting and brushing

1. Preheat a Panini grill.
2. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
3. Slice open lengthwise.
4. On roll bottoms, layer with prosciutto, then fig slices; sprinkle with vinegar and season to taste with salt and pepper; add the arugula and then the cheese; cover with roll tops.
5. Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturers instructions.
6. The bread should be golden brown and the filling warmed through.

ciabatta rolls, figs, balsamic vinegar, arugula, cheese, salt, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/prosciutto-balsamic-fig-fontina-and-arugula-panini-511490 (may not work)