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Ingredients

Serves 4

• 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
• 1/3 cup
• 1/3 pound Prosciutto de Parma, thinly sliced
• Tapenade, optional
• 1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
• 1/4 pound fontina cheese, thinly sliced
• 1/2 cup baby arugula or basil, optional
• Extra-virgin olive oil
• Coarse salt
• Freshly ground pepper

Description

This Prosciutto And Pesto Panini Is An Easy Recipe To Make For Lunch Or A Light Dinner.

Martha Stewart