I have been on a Panini kick lately. I am not sure why.
Perhaps it is the ease of making the sandwich. Then again, perhaps it is the grill marks on the bread that make me feel like I am eating out.
No…I think it is the wonderful cheese, all melty and gooey and dripping form the middle of the sandwich. Yes, that is it.
To feed my Panini hunger, I have been tying out some new recipes. Here is one of my favorites!
Egg and Prosciutto Panini
Makes 2 Sandwiches
4 slices sourdough bread (or bread of choice)
2 Tbs. whole-grain mustard
2 ox Havarti cheese, thinly sliced
2 oz prosciutto, thinly sliced
2 tsp. grated Parmesan
1 tsp. milk
1 tsp. minced fresh chives
1 tsp. unsalted butter
Spread butter on one side of each slice of bread; spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of the mustard slices.
Beat eggs, Parmesan cheese, milk, and chives in a small bowl.
Melt butter in a 10-inch nonstick skillet over medium-high heat; when foam subsides, add egg mixture.
Cook until just set, pulling the eggs to the center of the pan with a rubber spatula, and tilting pan to fill in holes with liquid (you are basically making an omelet). Slide “omelet” onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up.
Toast sandwiches on both sides. Serve immediately.
I do not own a Panini press – I use my trusty George Foreman grill! You could also place a heavy pot on top of the sandwich while it is in the pan, remove pot, flip sandwich and return pot until the sandwich is finished cooking.
If you are still looking for the perfect Panini recipe, head on over to the Daily Dish (I am a co-author there and wrote the Panini post, with the help of my friends)!
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