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Prosciutto Panini with Apple and Gruyère

Prosciutto Panini with Apple and Gruyère
Seasoned and salt-cured but not smoked, prosciutto is an Italian ham that is usually served in paper-thin slices because of its intense flavor. Prosciutto from Parma, in the Emilia-Romagna region of Italy, is considered the best. Here, slices of Granny Smith apple provide a sweet-tart foil to the slightly salty taste of the ham.

Ingredients:

  • 2 slices country-style bread
  • Extra-virgin olive oil for brushing
  • 1 Tbs. mayonnaise
  • 2 thin slices Gruyère cheese
  • 2 thin slices prosciutto
  • 1/4 Granny Smith apple, cored and thinly sliced

Directions:

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the tops of the slices with the mayonnaise. Arrange the cheese, prosciutto and apple slices on one bread slice. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 2 to 3 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.
Williams-Sonoma Kitchen.