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Prosciutto and Parmigiana Reggiano Sandwich/Panini

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SERVINGS: 4

INGREDIENTS

16 oz.
ciabatta or other Italian loaf bread, cut in half lengthwise
2 (5.29-oz.)
Auricchio Riserva Esclusiva Crema al Parmigiano Reggiano spreadable cheese
4 oz.
thinly sliced prosciutto
4 cups
arugula

PREPARATION

TO SERVE AS A COLD SANDWICH: Place bread, cut side up on a cutting board. Spread 1 container of the cheese spread over the cut side of each half. Top each half with 1 tsp. oregano, and equal amounts of the prosciutto. Place the arugula on the bottom half of the bread. Place the top bread half on the arugula and press down firmly to flatten. Cut into 4 sections.

TO SERVE AS A PANINI: Prepare as directed and cut into 4 sections. Press down firmly to flatten. Coat the “crust” side of the sandwiches with olive oil cooking spray. Heat a large nonstick skillet over medium heat. When hot, add sandwiches. Cook 2 to 3 minutes on each side or until golden and cheese begins to melt, frequently, pressing down with a spatula to flatten bread while it cooks.