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Wednesday, November 11

Grilled asparagus panini with prosciutto & mozzarella

Active: 20 minutes; Total: 40 minutes; Serves: 4

Asparagus, trimmed to the length of  your bread portion

8 ounces

Oil, extra-virgin olive

2 teaspoons

Salt, coarse


Pepper, freshly ground


Focaccia or similar, cut into four portions

1 loaf

Prosciutto, sliced

4 ounces

Mozzarella, fresh, sliced

8 ounces

  1. Heat your panini press to medium-high. 
  2. In a large bowl, toss the asparagus in the oil and season with salt and pepper. 
  3. Grill the asparagus, with the lid closed, until they are cooked through and grill marks appear, 3 to 4 minutes; set aside. (Chef note: Remember asparagus shrinks when cooked.)
  4. Unplug the grill and carefully clean the grates; reheat the grill to medium-high heat. 
  5. For each sandwich, split the bread portion to create a top and bottom half. 
  6. Place some prosciutto inside the bottom half, top with cheese, and as many grilled asparagus spears that will fit. 
  7. Close the sandwich with the other half. 
  8. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes. 
Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

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