Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 2 servings.
Comments: Cafés and bars throughout Italy are renowned for their selection of panini, or sandwiches. Piled high on platters, they are artful assemblages of vegetables, cheese, and often meat, chicken or fish. Italians enjoy panini as a quick breakfast, a satisfying lunch or an afternoon snack. You'll find these prosciutto panini are just right any time of the day.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 409
Calories from Fat 69.0%
Total Fat
32g
Cholesterol
84mg
Sodium
2104mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
30g
Exchanges: 4 Lean Meat
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
