Author Notes

I came up with this sandwich because I love prosciutto and fruit together. They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit. Salty, sweet, crispy, melty goodness! - RaquelG —RaquelG

Test Kitchen Notes

Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. We were wrong. The sweet juicy nectarine, lightly caramelized, and salty prosciutto are a fantastic contrast, and as RaquelG points out, the woodsy rosemary studding the buttery, crispy focaccia is a great complement to the fruit. Oozy fontina pulls it all together, and plenty of black pepper and arugula cut through the richness. If you don't have a panini press, you can use a cast iron pan and press the sandwich with another heavy pan, flipping it halfway through to brown both sides. - A&M —The Editors