Creamy Prosciutto Panini
with Fresh Mozzarella Cheese, Basil, and Green Salad
Although we’re calling this a panini, let’s face it: it’s a grilled cheese. And you know what that means? The entire family will LOVE it. The sandwich is hearty (thanks to the Italian ham), flavorful (thanks to the herbs), and oh-so-creamy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Flatbreads
8 ounce
Fresh Mozzarella
1 ounce
Basil
4 ounce
Prosciutto
4 ounce
Mixed Greens
1 unit
Cucumber
8 ounce
Grape Tomatoes
2 tablespoon
Balsamic Vinegar
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 200 degrees. Pick basil leaves from stems. Discard stems. Peel and halve cucumber lengthwise, then thinly slice into half-moons. Thinly slice mozzarella.
Pile one flatbread with mozzarella, prosciutto, and basil leaves. Top with other flatbread. Cut stack in half widthwise. Repeat with other two flatbreads.
Heat a large drizzle of olive oil in a large pan over medium heat. Add panini. Cook until golden brown and cheese has melted, 3-4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm. Repeat with remaining panini, and add more olive oil if necessary.
In a large bowl, toss tomatoes (halve the ones that are too large), spring mix, and cucumbers with 4 teaspoons balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
Serve: Cut the creamy prosciutto panini into triangles, and serve with green salad on the side. Enjoy!
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