Artichoke And Prosciutto Panini

Originally from food & wine" 10/2000"

Brush the cut sides of the ciabatta with the olive oil and season with salt and pepper.

Layer the prosciutto , artichoke hearts and arugula on the ciabatta and close the panini.

Set a large cast-iron skillet or griddle over moderately high heat.

Arrange the panini in the skillet and weight them down with a smaller pan.

Cook the panini until the outside is crisp and the filling is heated through , 3 minutes per side.

Cut the panini in half and serve at once.

ciabatta rolls, extra virgin olive oil, salt & freshly ground black pepper, prosciutto, artichoke hearts, arugula leaves