Let’s face it: sometimes, you just want a warm and gooey grilled cheese for dinner. We totally get it, which is why our chefs created this hearty panini with all the cheesy goodness you love plus Italian ham, herbs, and a side of greens for balance.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
Heat a 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 a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
Serve: Cut the creamy prosciutto panini into triangles, and serve with green salad on the side. Enjoy!