Ingredients
- Pesto Mayonnaise (2:1 pesto:mayo)
- 2-3 slices of Prosciutto di Parma per sandwich
- French Baguette cut into 6 inches
- Fresh Mozzarella Cheese
- Fresh Grounded Black Pepper
Instructions
- We don’t have a panini press so we cover the sandwiches with a sheet of aluminium foil with a pan stacked on top and a large heavy can to weight the pan. I like to put some pressure on the can to start the panini off.
- Heat the pan to medium and melt enough butter and olive oil to lightly coat the pan. Toast each side for 2-3 minutes, until golden brown.
- I love the crispy griddle bits of melted mozzarella cheese spilling over the sandwich. Fantastic for lunch the next day. The bread is still crunchy and delicious eaten cold.
- We serve the paninis with a simple mixed Spring Salad with Newman’s Italian or Balsamic dressing. If I have time I make cheesy Polenta croutons – out of this world.
Recipe and Photo: Bonni Bella / CC BY-ND
