4 ciabatta rolls or 6-inch-long baguette rolls,
halved lengthwise
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced prosciutto
One 8-ounce jar artichoke hearts, drained and flattened slightly
8 arugula leaves
Brush the cut sides of the ciabatta with the
olive oil and season with salt and pepper. Layer the prosciutto, artichoke heats
and arugula on the ciabatta and close the panini.
Set a large cast-iron skillet or griddle over
mederately 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 filling
is heated through, 3 minutes per side. Cut the panini in half and serve at once.
4 servings.
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