Prosciutto and Gouda Panini Sandwich Recipe
We found a very smokey cheese for this sandwich and made it on San Francisco Sourdough Bread. We topped it with slices of onion, tomato, and shredded fontina cheese. Great sandwich!
We love tomatoes but tomatoes can get kind of messy on a grilled sandwich. By sprinkling salt on the tomato and sopping the moisture with a paper towel, much of the juice is removed and the sandwich does not get soggy.
Ingredients
1 small tomato
salt
pepper
4 slices of bread, thickly sliced
smoked gouda cheese, very thinly sliced
Prosciutto, sliced
red onion, thinly sliced
shredded fontina cheese
olive oil
Directions
- Slice the tomato, sprinkle with salt and place on a paper towel. The salt will draw some of the moisture from the tomato. After fifteen minutes, sop up the extra juice with another paper towel. Sprinkle with pepper.
- Place a layer of gouda cheese on one slice of bread, then Prosciutto, and then the onion and tomato. Top with the shredded cheese. Cover with another slice of bread. Brush the outside of the sandwich with olive oil.
- Cook on the heated grill pan or griddle, cheese side down and topped with a panini press until crisp and golden. If you are not using a panini press, turn the sandwich after one side is cooked.
Baker’s note: The cheese is placed next to the bread so that it will melt easily while grilling.
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