Best Prosciutto And Melon Panini Recipes

PROSCIUTTO-MELON PANINI

Steps:

• On split ciabatta roll, spread Cantaloupe Jam; layer bottom with mozzarella, prosciutto and handful of arugula. Replace top.
• Bake in oven at 425 degrees F until cheese melts.

PROSCIUTTO AND MELON

Steps:

• Peel melon, cut into 1/2-inch wide wedges. Remove seeds. Arrange on plate with prosciutto.;

PROSCIUTTO AND MELON PANINI

Steps:

• Peel and de-seed the cantaloupe. Slice it into thin half moon shapes
• Slice the brie cheese about ⅛ of an inch thick
• Layer brie cheese onto the bottom of the bread
• Top the cheese with cantaloupe, prosciutto, basil, hot honey and crushed red pepper flakes
• Add another layer of brie to the top of that and top each sandwich with the remaining slice of bread
• Heat a cast iron, metal or non stick skillet and add the butter and oil
• Once the butter and oil mix is hot then add the sandwiches. Let each side cook until it becomes a golden brown and the cheese is melted
• Serve immediately and ENJOY!

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

PANINO DI PROSCIUTTO E FONTINA

Steps:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCIUTTO AND MELON

Steps:

• Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Add 1 slice of prosciutto to top of each wedge. Drizzle with balsamic vinegar. Add pepper, to taste.

MELON AND PROSCIUTTO

Steps:

• Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Steps:

• Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
• Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.