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
large nectarine, pitted and peeled, cut in 1/4 inch slices
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.