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Prosciutto And Fontina Panini With Arugula Pesto

By Food52
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salad low carb memorial day lunch italian

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Ingredients

¼ cup cider vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 large shallot, thinly sliced

1 loaf ciabatta, sliced lengthwise

1/3 pound prosciutto (about 10 slices)

1/3 pound fontina, thinly sliced

¼ cup toasted pine nuts

2 garlic cloves

2 cups baby arugula

½ lemon, juiced

¼ cup olive oil

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