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The Addictive Prosciutto Sandwich We're Packing All Summer Long

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As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes. Today, check out a sweet, salty sandwich that has us running for nectarines.

Summer's golden child.
Summer's golden child. Photo by James Ransom

We’ve sung the praises of prosciutto-wrapped melon, a combo so sweet and salty and simple it’s a wonder we don’t eat it for dinner every night. But we’d be remiss to pigeonhole prosciutto. It wants to pair up with all sorts of juicy summer fruits, like the blushing nectarines in community member RaquelG’s dreamy panini.

Inspired by the Italian primi piatti, RaquelG sandwiched nectarines and prosciutto between slices of buttery rosemary focaccia.

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!

Goes perfectly with panini

The rich pairings might seem overwhelming, but RaquelG balances a fantastic contrast of textures and flavors. The lightly caramelized nectarines almost melt under the press, while the focaccia gets crispy and charred. The salty ham and cheese add depth, and a handful of peppery arugula packs a crunchy punch.

Don’t have a panini press? Amanda and Merrill have a solution: “You can use a cast iron pan," they write, "and press the sandwich with another heavy pan, flipping it halfway through to brown both sides."

And don’t feel limited to nectarines. This panini would taste just as good with plums, pears, pineapple, or maybe even melon.

Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia

Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia

RaquelG RaquelG
Serves 1
  • 1 large nectarine, pitted and peeled, cut in 1/4 inch slices
  • 2 slices of rosemary focaccia, 1/2 inch thick
  • 1 tablespoon unsalted butter, softened
  • 2 slices fontina cheese
  • 3 to 4 slices good-quality prosciutto
  • 1 pinch Freshly ground black pepper
  • 1 handful fresh arugula
Go to Recipe

What's your favorite way to eat prosciutto? Share in the comments below!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Summer, Community