Soppressata, Fontina, and Arugula Panini

• 4 ciabatta rolls
• 15 slices soppressata (or other hard salami)
• 1 bunch arugula, well rinsed and dried
• fresh ground black pepper
• 8 slices italian fontina

1. Preheat a panini grill.
2. Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split the rolls in half horizontally.
3. Distribute the soppressata slices so that the bottom halves of the rolls are covered with a single layer of salami.
4. Top with a few leaves of arugula and some black pepper.
5. Arrange 2 slices of Fontina on each sandwich and trim the edges to fit the bread.
6. Cover with the top halves of the rolls.
7. Grill the sandwiches until warmed through completely, about 4 minutes.
8. Cut in half and serve immediately.

ciabatta rolls, soppressata, arugula, fresh ground black pepper, italian fontina

Taken from www.food.com/recipe/soppressata-fontina-and-arugula-panini-298661 (may not work)