EGG AND PROSCIUTTO PANINI

By curly

Ingredients

• 4 slices white or wheat bread, 1/2” thick
• Softened butter
• 2 Tbsps whole grain mustard
• 2 oz. Havarti cheese, thinly sliced
• 2 oz. prosciutto, thinly sliced
• 2 eggs
• 2 tsps Parmesan cheese, grated
• 1 tsp milk
• 1 tsp minced fresh chives
• 1 tsp 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” 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 in holes with liquid. Slide “omelet” onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up. Toast on both sides using panini grill until golden brown.