Mediterranean Panini
A well rounded Panini that is great as a midday snack on a Summers day.
Difficulty and servings
Serves 2
Preparation and cooking times
- Cut the breads in half and spread onto one side of each Panini, 1 tbsp of Green Pesto.
- With the other halves, spread each with 1 tbsp of Tomato Puree.
- Start to build up the Panini's by taking the bases of the breads and adding first the Basil leaves, Sundried Tomatoes and Pepperdews (if wanted).
- Next, lay ontop a slice of Prosciutto and press down gently to leave some space for the Goats Cheese.
- It is important to crumble the cheese at this stage and put this ontop of the Ham and even inbetween layers if there is enough to go around.
- Take the lid of the bread and put it on top and press down firmly without destroying the Panini.
- Brush with Olive Oil over the top and pop in a hot Panini press for 5 minutes, flipping over half way through if required.
- Serve cut open so the layers can be seen, with a ice cold summers drink to match
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http://www.bbcgoodfood.com/recipes/12537/
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Ingredients
- 2 Panini Breads or half of a French Stick
- 2 tbsp Green Pesto
- 180g Chevre Blanc or any other soft Goats Cheese
- 8 Sundried Tomatoes
- 2 Slices of Prosciutto Ham
- 6 Leaves of Basil
- 2 tbsp Tomato Puree
- 1 tsp Olive Oil
- 4 Pepperdews - Optional
Search Good Food
Difficulty and servings
Serves 2
Preparation and cooking times
Ingredients
- 2 Panini Breads or half of a French Stick
- 2 tbsp Green Pesto
- 180g Chevre Blanc or any other soft Goats Cheese
- 8 Sundried Tomatoes
- 2 Slices of Prosciutto Ham
- 6 Leaves of Basil
- 2 tbsp Tomato Puree
- 1 tsp Olive Oil
- 4 Pepperdews - Optional
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