1 loaf ciabatta, sliced in half horizontally
1/3 lb prosciutto, thinly sliced
La Favorita Pesto Genovese with Truffles
1 roasted red bell pepper, cut in strips
1/4 lb fontina cheese, thinly sliced
1/2 cup baby arugula
extra virgin olive oil
sea salt and freshly ground black pepper
1. Preheat Panini press. Spread pesto over cut sides of bread, then layer prosciutto, peppers, and arugula; top with cheese. Drizzle with olive oil and season with salt and pepper, top with remaining bread half.
2. Brush top and bottom of bread with olive oil and place on Panini press. Cook until bread is golden and cheese is melted.
3. Cut sandwich in quarters and serve while hot.