Prosciutto Panini adapted from Cooking Light. I didn’t have any arugula on hand so I substituted some baby spinach and it worked out nicely. This is more on the sweeter side than what I’m use to. The only adjustment I would probably make next time is to choose a honey mustard sauce for this sandwich rather than the fig preserves. Regardless, any sandwich with Fontina cheese in it tastes so yummy.
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