4 Ciabotta Buns, 3 Varieties of Cheese, 1/2 lb. of each (Tony used Jarlsburg, Havarti & Gouda) grated, Stonewall Kitchen Fig & Walnut Butter, Mixed Greens, Beekman 1802 Fig & Eldeberry Balsamic Drizzle, Prosciutto. Using a Panini Press, butter and toast inside of the Ciabotta Bun. Toss the Mixed Greens with the Beekman 1802 Drizzle. Spread the […]