Prosciutto Panini With Pesto Mayonnaise
This delicious sandwich is a perfect balance of flavors and textures. Packed with savory prosciutto, melty provolone cheese, and a mix of fresh baby greens, it's all brought together by a zesty pesto mayo spread. Grilled to perfection, this panini is a delightful meal that is sure to satisfy your taste buds.
— Constant Cookbook
Ingredients
- 2 Tbs. mayonnaise
- 2 Tbs. pesto
- 4 slices country-style bread
- Extra-virgin olive oil for brushing
- 1 cup loosely packed mixed baby greens
- 1⁄4 lb. prosciutto, thinly sliced
- 1⁄4 lb. provolone cheese, thinly sliced
Instructions
- In a small bowl, whisk together the mayonnaise and pesto until blended.
- Preheat a grill pan and panini press over medium heat for 5 minutes.
- Meanwhile, lay the bread slices on a clean work surface. Brush one side of each slice with olive oil, turn the slices over and spread pesto mayonnaise on the slices. Arrange the mixed baby greens on 2 of the slices and top with the prosciutto and cheese. Then top each with one of the remaining bread slices, oiled side up.
- Remove the panini press from the grill pan and arrange the sandwiches in the pan. Place the press on the sandwiches and cook until grill marks appear underneath, about 1 minute. Turn the sandwiches over and cook for about 1 minute more.
- Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
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