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.

Natascha's dates

1. Preheat oven to 375F.
2. Remove the seeds from the dates.
3. Hide an almond inside a glob of blue cheese.
4. Wrap with a basil and a mint leaf.
5. Bind with a stripe of prosciutto, and stuff gently inside the date.
6. Bake for 10 minutes.
7. Let cool 10 minutes before devouring.

Chicken saltimbocca

Chicken, whole breast, skinned, boned, halved lengthwise	2 (1 ½ pounds)
Prosciutto, thin slices	4
Jarlsberg cheese	4 ounces
Tomato, small, peeled, seeded, chopped	1
Butter	¼ cup
Mushrooms, freshly sliced	1 cup
Garlic, minced	2 cloves
Milk	½ cup
Sour cream	½ cup
Flour, all-purpose	2 tablespoons
Paprika, ground	¼ teaspoon
Nutmeg, freshly ground	1/8 teaspoon
Salt	1/8 teaspoon
Pepper, freshly ground	1/8 teaspoon
Homemade egg noodles, cooked, hot	2 cups

1. Rinse chicken; pat dry.
2. Place each breast half, boned side up, between two pieces of plastic wrap.
3. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness; remove plastic.
4. For each roll, place one slice of prosciutto on each chicken patty, folding if necessary to fit.
5. Place an ounce of cheese on each portion, topped with tomato.
6. Fold in long sides of the chicken patty, and roll in a jelly-roll style; secure with wooden toothpicks.
7. In a large saucepan over medium-low heat, heat 2 tablespoons butter, and cook chicken rolls until browned evenly on all sides, about 25 to 30 minutes; remove toothpicks!

Sauce

1. In a medium saucepan over medium heat, melt remaining butter, add mushrooms and garlic, and cook until tender; remove from heat.
2. Stir together milk, sour cream, flour, paprika, nutmeg, salt, and pepper; add to sauce.
3. Cook, stirring occasionally, until thickened and bubbly, and then cook 1 minute longer.
4. Arrange noodles and chicken on a serving platter, and pour the sauce over the top; serve immediately.