Tuesday, March 23, 2010

Pesto Prosciutto di Parma Panini

My family dines together at least once a week and it's a wonderful way to connect especially surrounded by food. We usually have theme nights such as Hot Pot, Standing Rib Roast, Bánh cuốn or Cua Chả giò. One of my sister's favorite dinner is Pesto Prosciutto di Parma Panini.

Pesto MayonnaiseFresh MozarellaACME French Baguette for PaniniProsciutto di Parma for Panini

Ingredients:

Pesto Mayonnaise (2:1 pesto:mayo)
2-3 slices of Prosciutto di Parma per sandwich
French Baguette cut into 6 inches
Fresh Mozzarella Cheese
Fresh Grounded Black Pepper



Homemade Panini PressWe don't have a panini press so we cover the sandwiches with a sheet of aluminium foil with a pan stacked on top and a large heavy can to weight the pan. I like to put some pressure on the can to start the panini off.

Heat the pan to medium and melt enough butter and olive oil to lightly coat the pan. Toast each side for 2-3 minutes, until golden brown.





Prosciutto Panini before the press

[Before]


I love the crispy griddle bits of melted mozzarella cheese spilling over the sandwich. Fantastic for lunch the next day. The bread is still crunchy and delicious eaten cold.

We serve the paninis with a simple mixed Spring Salad with Newman's Italian or Balsamic dressing. If I have time I make cheesy Polenta croutons - out of this world.

Prosciutto di Parma Panini

[After]


*ACME bread company is one best in the Bay Area. I use to buy the French Baguette with a blue lady logo but I found it too crumbly. Lee's Sandwich French Baguette (just the bread not the food) is a great option to make homemade banh mi since it's freshly baked throughout the day.

2 comments:

Mary said...

This looks mind numbingly good when you are hungry. I'm very hungry:-). I found your blog by chance but I'll be back often to see what you've been making. I really like your blog. Have a wonderful day...Mary

石潔 said...
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