Artichoke and Prosciutto Panini

1. 1

   Brush the cut sides of the ciabatta with the olive oil and season with salt and pepper.

2. 2

   Layer the prosciutto, artichoke hearts and arugula on the ciabatta and close the panini.

3. 3

   Set a large cast-iron skillet or griddle over moderately high heat.

4. 4

   Arrange the panini in the skillet and weight them down with a smaller pan.

5. 5

   Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side.

6. 6

   Cut the panini in half and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.