Hot Capicollo & Gorgonzola Panini with Balsamic Roasted Nectarines & Shallots


Balsamic Roasted Nectarines & Shallots:

2 nectarines, pitted and sliced
2 cups sliced shallots
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
1/2 teaspoon kosher salt

For Serving:

4 (3.5 ounce) focaccia rolls, split
8 ounces Gorgonzola cheese
8 ounces Pre-Sliced Hot Capicollo
2 cups baby arugula
pan spray


Balsamic Roasted Nectarines & Shallots: Toss all ingredients in a half hotel pan; roast at 400°F until caramelized and very tender, about 25 minutes. Cool; refrigerate in an airtight container up to 6 days.
Makes about 2 cups.

For serving, layer bottom half of 1 focaccia roll with 2 ounces each cheese and hot capicollo, 1/2 cup each arugula and Balsamic Roasted Nectarines & Shallots, and top half of focaccia roll; spray outside of focaccia with pan spray. Grill panini in a panini press on medium heat until heated through and lightly charred, about 3 minutes; cut in half to serve.