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extra-virgin olive oil for brushing + 1 tablespoon
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1
baguette cut into 6 equal pieces and each sliced in half lengthwise
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2 tablespoons
Dijon mustard
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2 tablespoons
mayonnaise
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18 to 24 slices (6 ounces)
fontina cheese
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2 cups
arugula
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2 teaspoons
red wine vinegar
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kosher salt
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freshly ground black pepper
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Equipment List:
Cooking Instructions
Try our Heirloom Tomato Soup with this panini for a scrumptious lunch or light dinner.
Preheat a panini press according to manufacturer's instructions.
Brush the crust side of each baguette slice lightly with olive oil. Place the slices oiled side down and spread mustard on half the slices and mayonnaise on the remaining slices. Layer slices of fontina on top of the baguette slices spread with mustard. Top with the slices spread with mayonnaise.
Place the sandwiches on the preheated panini press and cook according to manufacturer's instructions until the sandwich is hot, the bread is golden brown and the cheese is melting.
Remove from the panini press and carefully pull open each sandwich. Put arugula into each sandwich and press the slices back together. Serve immediately.
Makes 6 servings
chefs™ Kitchen