Prosciutto, Nectarine, and Fontina Panini

• 1 large nectarine, pitted and peeled, cut in 1/4 inch slices
• 2 slices of rosemary focaccia bread, 1/2 inch thick
• 1 tablespoon unsalted butter, softened
• 2 slices Fontina cheese
• 3 -4 slices imported prosciutto
• fresh ground black pepper
• 1 small handful fresh arugula

1. Preheat grill or panini maker to high; grill nectarine slices until grill marks appear, but they are not mushy, less than a minute.
2. Spread butter on what will be the outsides of your sandwich and place on a clean work surface.
3. Layer a slice of fontina on the unbuttered side of the bottom, top with prosciutto, nectarine; season generously with pepper, add a handful of arugula, top with fontina slice and sliced bread, buttered side up.
4. Place sandwich on grill or panini maker and cook until the bread is browned and crispy, 2 to 3 minutes (per side if grilled); cut in half, if desired, and serve immediately.

nectarine, bread, unsalted butter, cheese, fresh ground black pepper, arugula

Taken from www.food.com/recipe/prosciutto-nectarine-and-fontina-panini-460175 (may not work)