SERVES 4
2–3 tablespoons garlic olive oil
8 thick slices ciabatta or other rustic bread
8 slices fontina cheese
6 large eggs, scrambled
8 slices prosciutto
1 large tomato, sliced thinly into 8 slices
1 cup packed arugula (about 2 ounces)
Lay bread slices on a clean flat surface—like a large cutting board. Brush one side of each slice with olive oil and turn that side down. On the clean side of 4 slices, place 1 slice of cheese, ¼ of eggs, 2 slices of prosciutto, 2 tomato slices, arugula, another cheese slice and top with remaining bread slices, un-oiled side next to the arugula.
Heat panini press according to manufacturer’s instructions. Working two sandwiches at a time—or one, depending on the size of the press—place sandwiches on panini press and pull the top down. Cook until browned, 5–7 minutes. Repeat with remaining sandwiches. Remove from press, cut in half and serve.
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