When I told Jeremy that I was picking prosciutto as my ingredient of the week, he said, "Isn't that just ham?" Well, yes, but it's a specialty Italian ham that is dry-cured instead of smoked like all other hams. They're always using it on those Food Network cooking shows, so I decided to buy some and see what I could make. This is the first of a few recipes I have planned using this ingredient. I liked this Panini a lot, but I wish I would have used less mustard because it overpowered the apples and prosciutto. Next time, I'd add a tomato slice and lettuce/spinach to add some healthy vegetables.
Apple, Gouda, and Prosciutto Panini
Ingredients (for each sandwich):
Whole wheat (or regular) baguette, cut in half
1 teaspoon Dijon mustard
1 slice Prosciutto
Apple slices (very thin)
1 slice Gouda cheese
Directions:
Heat a large nonstick skillet over medium heat and cook the prosciutto for 8 minutes, turning occasionally, until crispy. Remove from the pan and set aside on a paper towel.
Spread the mustard on one half of the bread. Lay the apple slices atop the mustard. Top with the prosciutto and cheese and remaining bread. Lightly coat both sides of the sandwiches with cooking spray. Heat the same skillet over medium heat and toast the sandwiches for ~4 minutes per side, pressing down with a spatula often, until golden brown on both sides and the cheese is melted.
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