Mozzarella & prosciutto panini
- Sara Buenfeld
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Makes 2 sandwiches
Easy
Cook: 10 mins
A star rating of 3.6 out of 5.5 ratingsRate
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In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini
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Ingredients
Nutrition
Units:
MetricUS
-
4 thin slices ciabatta bread
(cut diagonally for longer slices)
-
4 slices prosciutto
-
4 slices mozzarella
(half a 125g pack)
-
1 roasted red pepper
from a jar, halved
-
8 large basil
leaves
-
olive oil
for brushing
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Nutrition: per serving
- kcal622
- fat36g
- saturates13g
- carbs37g
- sugars0g
- fibre4g
- protein37g
- salt7.97g
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Method
-
step 1
Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
-
step 2
Put the sandwiches on the griddle and cook for about 1 minute each side – press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.
Recipe from Good Food magazine, July 2003
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A star rating of 3.6 out of 5.5 ratings
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