Best Fontina Panini With Spinach Recipes

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MUSHROOM, SPINACH, AND FONTINA PANINI



Mushroom, Spinach, and Fontina Panini image

Make and share this Mushroom, Spinach, and Fontina Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter
4 ounces mixed mushrooms, brushed clean and sliced (mixed wild and cultivated mushrooms)
2 tablespoons finely chopped shallots
2 tablespoons cognac
1 tablespoon chopped fresh tarragon
salt
fresh ground black pepper
4 slices crusty country bread (each slice 1/2 inch thick)
3 ounces very thinly sliced Fontina cheese
1 cup baby spinach leaves

Steps:

  • In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
  • Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
  • Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
  • Cook/stir, for 1 minute; let cool slightly.
  • Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
  • Place bread slices on a work surface and brush 1 side of each with the melted butter.
  • Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
  • Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
  • Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

Nutrition Facts : Calories 661.1, Fat 31.7, SaturatedFat 18.2, Cholesterol 87.5, Sodium 1136.2, Carbohydrate 70.5, Fiber 4.3, Sugar 1, Protein 23.5

PANINO DI PROSCIUTTO E FONTINA



Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

  • Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
  • Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

FONTINA PANINI WITH SPINACH



Fontina Panini with Spinach image

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6

8 slices crusty Italian bread (1/2 inch thick)
2 tablespoons honey mustard
2 medium green onions, sliced (2 tablespoons)
1 cup loosely packed fresh spinach leaves
1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4 oz fontina cheese, cut into 1/8-inch-thick slices

Steps:

  • Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
  • Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g

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