Prosciutto Pesto Sandwich with Fontina and Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Pesto: 1 cup basil, 1 cup spinach, ½ cup Parmesan, ¼ cup pine nuts, 2 garlic cloves, ⅔ cup olive oil
  • 1 Pugliese loaf, quartered with soft inside mostly removed
  • 6 oz Prosciutto
  • 4 slices Fontina cheese
  • ¼ cup spinach
  • Roasted red peppers to taste
  • Banana peppers to taste
  • salt and pepper
Instructions
  1. Heat George Foreman
  2. Prepare pesto: add basil, spinach, garlic, pine nuts, Parmesan, salt, and pepper to food processor and pulse until chopped and combined. Add olive oil and process until smooth.
  3. On one half of bread add pesto and spinach.
  4. On other half of bread drizzle with a little olive oil then layer Prosciutto, Fontina, and peppers.
  5. Sprinkle both sides with salt and pepper.
  6. Assemble sandwich and grill each one on Foreman for 2-3 minutes while pressing down on the top.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/prosciutto-pesto-sandwich-with-fontina-and-peppers/