Prosciutto Panini

Prosciutto Panini
Photo by James Carrier


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

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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