Egg and Prosciutto Panini

By cserumga

Per 1/2 sandwich: 329 cal, 13g total fat, 123mg chol, 35g carb, 1010mg sodium, 2g fiber, 17g protein

Ingredients

• 4 slices white or wheat sour dough bread, 1/2-inch thick
• softened butter
• 2 tablespoons whole grain mustard
• 2 ounces Havarti cheese, thinly sliced
• 2 ounces prosciutto, thinly sliced
• 2 eggs
• 2 teaspoons Parmesan cheese, grated
• 1 teaspoon milk
• 1 teaspoon fresh chives
• 1 teaspoon unsalted butter

Preparation

Step 1

Spread butter on one side of each slice of bread; spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of mustard.

Beat eggs, Parmesan, milk and chives in a small bowl.

Melt butter in a 10-inch nonstick skillet over medium-high heat; when foam subsides, add eggs. Cook until just set, pulling the eggs to center of the pan with a rubber scraper, then tilting pan to fill holes with liquid. Slice "omelet" onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up.

Toast the sandwiches on both sides in a skillet or panini press.