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PROSCIUTTO PESTO PANINI 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed 1/3 cup 1/3 pound Prosciutto de Parma, thinly sliced Tapenade, optional 1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips 1/4 pound fontina cheese, thinly sliced 1/2 cup baby arugula or basil, optional Extra-virgin olive oil Coarse salt Freshly ground pepper
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