Prosciutto Panini

Prosciutto Panini
Photo by James Carrier


  • Fresh-ground pepper (optional)
  • ½ cup arugula leaves
  • 1 6-inch length sweet baguette (2 in. wide)
  • 2 to 3 ounces thin-sliced prosciutto
  • Lemon juice (optional)
  • 1 ½ ounces (1/4 cup) chèvre (goat) cheese
  • 2 teaspoons extra-virgin olive oil

Split baguette in half horizontally. Drizzle cut surfaces with oil. On cut side of baguette bottom, spread goat cheese. Top with arugula leaves and prosciutto. If desired, add a squeeze of lemon juice and a sprinkle pepper. Set baguette top, cut side down, on filling. Nutritional analysis per san...

View full recipe at My Recipes


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