Grill/Barbecue
by: RaquelG
June21,2021
4.4
7 Ratings
- Prep time 10 minutes
- Cook time 5 minutes
- Serves 1
Jump to Recipe
Author Notes
I came up with this sandwich because I love prosciutto and fruit together. They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit. Salty, sweet, crispy, melty goodness! - RaquelG —RaquelG
Test Kitchen Notes
Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. We were wrong. The sweet juicy nectarine, lightly caramelized, and salty prosciutto are a fantastic contrast, and as RaquelG points out, the woodsy rosemary studding the buttery, crispy focaccia is a great complement to the fruit. Oozy fontina pulls it all together, and plenty of black pepper and arugula cut through the richness. If you don't have a panini press, you can use a cast iron pan and press the sandwich with another heavy pan, flipping it halfway through to brown both sides. - A&M —The Editors
- Test Kitchen-Approved
- Your Best Pork Sandwich Contest Finalist
What You'll Need
Ingredients
- 1 large nectarine, pitted and peeled, cut in 1/4 inch slices
- 2 slices of rosemary focaccia, 1/2 inch thick
- 1 tablespoonunsalted butter, softened
- 2 slices fontina cheese
- 3 to 4 slices good-quality prosciutto
- 1 pinchFreshly ground black pepper
- 1 handfulfresh arugula
Directions
- Preheat an electric panini maker to high.
- Grill 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.
- Spread 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.
- Place 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.
Tags:
- Sandwich
- American
- Nectarine
- Prosciutto
- Arugula
- Rosemary
- Fontina
- Weeknight Cooking
- Grill/Barbecue
- Quick and Easy
- Summer
- Fourth of July
Contest Entries
- Your Best Pork Sandwich
See what other Food52ers are saying.
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Smixom
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Nancy Bulmer
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Hilarybee
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pauljoseph
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Oui, Chef
22 Reviews
Jounayet R. January 23, 2023
taste even better!
Smixom January 9, 2023
looks delicious!
Nancy B. July 19, 2018
I made this exactly as instructed. It was a no for me. Prosciutto too strong, nectarines did not pack enough flavor even though they were sweet, and arugula lost something with the heat. Made it a secon time with alterations and additions. This time I spread inside of both slices with peach jam, added the fontina, and sautéed prosciutto and grilled chicken that I chopped into small pieces. I then grilled sandwich and added fresh, sliced nectarines and arugula after. Sandwich was vastly improved in taste and texture.
Hilarybee July 11, 2011
I'm making this tonight with peaches (skins removed, I think). I'll report back!
NoProcessedF00d July 10, 2011
I wonder what this sammy would taste like with fresh pineapple?
cherrygirl March 27, 2011
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!
pauljoseph June 13, 2010
lovely picture, and my kind of flavors too! cheese and pepper compination
Oui, C. June 13, 2010
YUM....I'm a salty and sweet junky, and this sandwich looks like a new addiction for me.
WinnieAb June 10, 2010
This sandwich looks fantastic! Congrats on being a finalist!
RaquelG June 11, 2010
Thanks, Winnie!!
AntoniaJames June 10, 2010
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)
TheWimpyVegetarian June 11, 2010
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!
AntoniaJames June 11, 2010
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)
TheWimpyVegetarian June 13, 2010
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!
monkeymom June 10, 2010
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!
RaquelG June 11, 2010
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!
TheWimpyVegetarian June 10, 2010
This looks absolutely delicious! Congrats on being finalist this week!
RaquelG June 11, 2010
Thanks so much, ChefSuzanne!! By the way, LOVE your roasted cauliflower soup :)
TheWimpyVegetarian June 13, 2010
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.
pauljoseph June 13, 2010
looks delicious! Congrats on being finalist my vote for this
AntoniaJames June 2, 2010
Sounds divine!! ;o)
RaquelG June 2, 2010
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!
