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Sunday, December 19, 2010

Monday: Prosciutto and Smoked Gouda Panini

Yield: 10 servings (serving size: 1 panino)
Note: You'll need to cook the panini in batches; keep cooked panini warm in a 250° oven. The sandwiches make hearty lunch fare on their own, or serve them with a tossed green salad or Chicken, Chickpea, and Zucchini Stew.
Source: Cooking Light
  • 20  (1-ounce) slices Italian bread
  • Cooking spray
  • 6  ounces  smoked Gouda cheese, thinly sliced
  • 6  ounces  thinly sliced prosciutto
  1. Coat 1 side of each bread slice with cooking spray. Place 10 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 10 bread slices. Top with remaining bread slices, coated sides up.
  2. Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.

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