This is the tasty sandwich I made to go with the butternut squash soup. I was hoping the saltiness of the prosciutto would balance the sweetness of the soup and viola! it worked quite well.
Ingredients (per panini):
Two slices good, dense bakery bread (I opted for whole foods pan de levain)
2 sprays of canola or olive oil cooking spray
1 Tbsp aged balsamic vinegar
3-4 1/4" think slices of fresh mozzarella
3 basil leaves
1 oz very thinly sliced prosciutto
4 thin slices of tomato
Spray the outside of both slices of bread with cooking spray and flip to build your sandwich. Brush the inside of both slides with the aged balsamic. Be conservative here so your sandwich doesn't get soggy. Lay the mozzarella on one side of the bread. On top of it lay your basil leaves, then the prosciutto, then the tomatoes. Top it off with the other slice of bread. Grill on a panini press or grill pan until the cheese is melty and the bread has toasted and you can see grill lines. NOTE: If you're using a grill pan, you'll need to put something heavy on top of your sandwich to simulate a panini press. I recommend an 8"x8" casserole dish.
One sandwich is probably enough for two people if you're enjoying something else with it like soup or a salad.
No comments:
Post a Comment