Prosciutto & Fontina Panini
Cooking Light - serves 2

To be honest, I've never made this sandwich with prosciutto. I prefer ham.
It's hard to believe that such a simple recipe makes such a tasty sandwich. It's the balsamic, I think, and the very thinly sliced onion that boost the flavor. Oh, I should mention, I bumped up the cheese and balsamic from the original recipe. The photo is before the wrap and bake. After the bake, the cheese is melted, the flavors mingle, and a fabulous lunch is created.
This also makes an excellent quick weeknight dinner.
1 - 8 oz. package pizza crust (such as Boboli) - or focaccia
2 ounces prosciutto (or ham) thinly sliced
2 ounces fontina cheese (1/2 cup) shredded
1 cup arugula (or baby spinach) trimmed
 2 slices red onion thinly sliced
4 teaspoons balsamic vinegar
black pepper freshly ground
1 Slice each bread round in half horizontally. Divide prosciutto slices between bottom halves of bread, and top each half with fontina cheese, arugula and red onion slices. Drizzle about 2 teaspoons balsamic vinegar over each sandwich and sprinkle with pepper; cover with top halves of bread. Wrap sandwiches tightly in aluminum foil and bake at 325° for 20 minutes.