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Member recipe

Mediterranean Panini

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Serves 2

A well rounded Panini that is great as a midday snack on a Summers day.

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  • 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


    1. Cut the breads in half and spread onto one side of each Panini, 1 tbsp of Green Pesto.
    2. With the other halves, spread each with 1 tbsp of Tomato Puree.
    3. 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).
    4. Next, lay ontop a slice of Prosciutto and press down gently to leave some space for the Goats Cheese.
    5. 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.
    6. Take the lid of the bread and put it on top and press down firmly without destroying the Panini.
    7. Brush with Olive Oil over the top and pop in a hot Panini press for 5 minutes, flipping over half way through if required.
    8. Serve cut open so the layers can be seen, with a ice cold summers drink to match

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