by RaquelG
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my 1 recipe »
A&M's Testing Notes:
Expand CollapseRaquelG's Notes:
Expand1 large nectarine, pitted and peeled, cut in 1/4 inch slices Ask a question about this ingredient
2 slices of rosemary focaccia, 1/2 inch thick Ask a question about this ingredient
1 tablespoon unsalted butter, softened Ask a question about this ingredient
2 slices fontina cheese Ask a question about this ingredient
3 to 4 slices good-quality prosciutto Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Small handful fresh arugula Ask a question about this ingredient
Preheat an electric panini maker to high.
Ask a question about this stepGrill the slices of nectarine on the panini maker until marks appear, 30 seconds to a minute. Do not let them get mushy! Set aside to cool.
Ask a question about this stepSpread the butter on one side of the sliced focaccia and place butter side down on a clean plate or cutting board. Place a slice of fontina on the unbuttered side of on slice of bread and top prettily with the prosciutto and the cooled nectarine slices. Add nice grind of fresh black pepper here, and the arugula. Top with the other slice of fontina and then the other slice of focaccia, butter side up.
Ask a question about this stepPlace the sandwich on the panini maker and grill until the bread is golden brown and crispy, 2 to 3 minutes. Cut in half and serve immediately.
Ask a question about this stepI wonder what this sammy would taste like with fresh pineapple?
Substituted the nectarines and fontina cheese with apple and regular breakfast cheese as I could not find them at the market but it still turned out wonderfully! It was such fun to make it and an absolute joy to eat it!
lovely picture, and my kind of flavors too! cheese and pepper compination
YUM....I'm a salty and sweet junky, and this sandwich looks like a new addiction for me.
Am thrilled to see this as a finalist!! I bet this would be terrific, too, in the winter, using those amazing dried nectarines, available through The Shop here on food52, from Frog Hollow Farms. (They are to-die-for, folks. I've been buying them at the Ferry Plaza and before that, when FHF was out on Market Street, for twenty years.) I'd reconstitute them just a bit, probably in a mild vinegar. Just love -- and have saved -- this recipe. Really looking forward to trying it with fresh nectarines this weekend! ;o)
I'll be at the Ferry Plaza Farmers Market tomorrow and will have to get some FHF dried apricots! Thanks for the heads up - I've not tried theirs. And reconstituting them in a vinegar sounds wonderful - great idea!
ChezSuzanne, FHF doesn't have the dried nectarines year round . . . . usually by late spring, they're all gone . . . but they may have fresh ones now, though it's doubtful any will be freestone yet. Have fun at the Ferry Plaza!! Haven't been there in so long, but alas, I'm in the office tomorrow morning preparing for a busy next week, so I doubt I'll get into town. ;o)
You were right AJ. They expect to have their dried nectarines at next week's market. I did however try their fresh oh-so-ripe nectarines which were to die for. Perfect to try this recipe out on!
It is a thrill to be in the finals with you! Proscuitto and nectarines are two of my daughter's absolute favorite foods. I can't wait to try your sandwich. Congrats!
Congrats on your finals sandwich; it sounds fabulous! Vietnamese is one of the cuisines I am least familiar with and I'm looking forward to making yours at home!
This looks absolutely delicious! Congrats on being finalist this week!
Thanks so much, ChefSuzanne!! By the way, LOVE your roasted cauliflower soup :)
It just struck me that this sandwich would be great on my rosemary ciabatta bread with stout beer! I make little proscuitto and cheese sandwiches with the bread whenever I make the bread.
looks delicious! Congrats on being finalist my vote for this
Sounds divine!! ;o)
Thanks so much - that means a lot coming from you :) My kids love this one, minus the pepper and arugula.... Sometimes I sub the nectarine for figs (when in season) or peaches with yummy results. Anything 'unusual' that I can get them to eat is a winner in my book!
What is the nutritional value, protein, fat, carbs, fiber, etc.
Selmelier works at Meadow, a shop that specializes in salt.
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Usually we shun peeling the likes of peaches, tomatoes and nectarines, but in this case it makes for especially delicate slices of fruit.
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Amanda pulled out her nifty serrated peeler, which easily catches hold of the delicate skin and strips it away.
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The nectarine slices should be thin, but not so thin that they fall apart while browning.
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Since we didn't have a panini press, we used a nonstick pan slicked with a bit of vegetable oil for this step.
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All it takes is about 30 seconds on each side to achieve some lovely caramelization.
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Great recipe detail alert! RaquelG has you butter the cut side of the bread, which will become the outside of the sandwich -- making for a really crispy panino.
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Simple components, winning combination: first fontina (thinly sliced), followed by prosciutto and several nectarine slices.
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A kitchen helper looks on as her mother adds black pepper and arugula and prepares to close up the sandwich.
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Our flattening technique works surprisingly well. (We tested this the first time around with a panini press, which is a bit lower maintenance -- but not much!)
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Flip the sandwich carefully, or you'll lose the innards.
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I'm making this tonight with peaches (skins removed, I think). I'll report back!