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Grilled Fontina Cheese Panini

Enjoy this gourmet version of a traditional grilled cheese sandwich!

Grilled Fontina Cheese Panini


  extra-virgin olive oil for brushing + 1 tablespoon
1 baguette cut into 6 equal pieces and each sliced in half lengthwise
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
18 to 24 slices (6 ounces) fontina cheese
2 cups arugula
2 teaspoons red wine vinegar
  kosher salt
  freshly ground black pepper

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

Equipment List

Bread Knife
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