Four Cheese Panini

Four Cheese Panini

Servings 4

1/2 cup shredded fresh mozzarella cheese (3 ounces)
1/2 cup shredded fontina cheese (4 ounces)
1/4 cup crumbled Gorgonzola cheese (1 ounce)
1/2 cup shredded provolone cheese (3 ounces)
4 ciabatta rolls, halved lengthwise, or 8 slices firm white sandwich bread
8 arugula leaves

In a small bowl, combine the cheeses. Spread the cheese on the bottoms of
the ciabatta rolls, top with 2 arugula leaves and close the panini.

Set a large cast-iron skillet or griddle over moderately high heat. Arrange
the panini in the skillet and weight them down with a smaller pan. Cook the
panini until the outside is crisp and the cheese is melted, 3 minutes per
side. Cut the panini in half and serve at once.

Kaci…this recipe sounds wonderful…

I would add for variation~Add some sprinkled dried sweet basil with little garlic granular ñ for those who like it hot sprinkle very lightly red crushed pepper flakes all over the top…



That sounds like a good idea to me.

Thanks a lot for putting your input.