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Saturday, June 11, 2011

Prosciutto, Mozzarella, Tomato, and Basil Panini

I made these paninis one Sunday afternoon when we were having friends over for lunch. Coming straight from church, I knew I wouldn't have a ton of time to put food together. Though these aren't make-ahead, they're still easy enough that you can quickly assemble, press, and serve!

These are much like the Caprese sandwiches I've made before, except that they're warm (always preferred for sandwiches, in my book!) and they have the addition of prosciutto, giving them a little something extra. The recipe below is listed as it was in the epicurious app, but I actually used only 1/4 cup olive oil and had plenty to drizzle on six sandwiches. Rather than grill one large sandwich, I used ciabatta rolls and rye bread, making each individually on the panini press. Do whatever works for you, but take advantage of summer tomatoes and basil and make this sandwich....similar to what you'll find in a coffee or sandwich shop but cheaper and just as fast!

And a "before" picture, for comparison sake!

One Year Ago: Mini Zucchini Cakes with Walnuts

Prosciutto, Mozzarella, Tomato, and Basil Panini
from Bon Appetit, August 2003 (found on the epicurious iphone app)

-1/2 cup olive oil
-3 tbsp balsamic vinegar
-1 large garlic clove, minced
-8 oz. thinly sliced prosciutto
-10 oz. thinly sliced mozzarella cheese
-12 slices of tomato
-12 large fresh basil leaves
-1 (16 oz.) ciabatta bread, halved horizontally (or ciabatta rolls)

1. In a small bowl, whisk olive oil, vinegar, and garlic to blend. Season to taste with salt and pepper.
2. Layer prosciutto, mozzarella, tomatoes, and basil on the bottom half the the bread. Drizzle lightly with prepared dressing, then sprinkle with salt and pepper.
3. Place top slice of bread on sandwich and cut into 4 equal pieces (if not using rolls).
4. Grill sandwiches on a grill over medium heat (or in a panini press) until golden brown and cheese is melted. If making on the grill, press down occasionally with a spatula to compact.