Tuesday, June 22, 2010

Caprese Panini with Prosciutto

You'll have as much fun making this panini as you will eating it! It's gooey, crunchy and yummy. Enjoy!

Loaf of French bread (sliced)
1 tomato
A few basil leaves (about 2-3 per sandwich)
Fresh mozzarella cheese
1/4 pound of prosciutto ham
1 tablespoon of olive oil
Pinch of salt
Pinch of pepper
Pinch of Italian seasoning
Pinch of red pepper flakes

Kitchen Essentials:
Panini press (or a George Foreman grill)
Cutting board
Pastry brush
Small bowl for olive oil
Paper towel
Flat spatula

Turn panini press or grill on to pre-heat. Slice the mozzarella cheese into 1/2 inch slices and pat dry with paper towel. (Fresh mozzarella cheese has a lot of moisture and will make your panini soggy if you don't pat it dry. Trust me, I learned the hard way!) Pour one tablespoon of olive oil into a small bowl.

Begin to assemble your panini by brushing olive oil on both sides of each slice of bread with a pastry brush. Next, place two slices of mozzarella cheese on the bottom slice of bread. Layer the tomato, ham and basil leaves over the cheese and sprinkle with salt and pepper. Place the second slice of bread over the layers and top with Italian seasoning and red pepper flakes. Place panini on the grill and close tightly. Allow the panini to toast for 5-8 minutes. (Don't sneak a peek unless you want your panini to fall apart!) Once the panini is browned and toasted, quickly slide a flat spatula under and place on a plate. Cut in half and munch away!


  1. Absolutely fantastic. The recipe is perfect.


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