Food on the Hill: Panini with Prosciutto, Peaches and Provolone

This week’s Recipe:
Panini with Prosciutto, Peaches and Provolone
 
Photo by Sue York/ladailypost.com
 
This recipe makes one sandwich. It is wonderful with the sweet of the peaches and the salty of the prosciutto and the gooey of the melted cheese.
 
Ingredients:
Ciabatta bun or Telera sandwich buns
Butter
2 slices of provolone cheese
1 ripe peach, peeled and sliced
3 slices of prosciutto
PAM spray
 

Photo by Sue York/ladailypost.com

Directions:

You can get the cheese and the meat at the deli counter, that way you can get as much or as little as you need. Cut and butter the inside bun. Layer all the fixings. Lightly spray the outside of the bun with PAM. (It will help brown the outside of the sandwich during cooking.)

Photo by Sue York/ladailypost.com

Photo by Sue York/ladailypost.com

You do not have to have a Panini Press. It can be done with a brick that has been wrapped in aluminum foil or another pan, weighted with water (see pictures.) Grill until golden and flip over.

Photo by Sue York/ladailypost.com

 If you do have a Panini Press, when you put the sandwich in, offset the top of the bun and slide it to the back, so when you bring down the lid it will slide into place. Grill to golden.

Panini with Prosciutto, Peaches and Provolone

Photo by Sue York/ladailypost.com

 
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