Apple, Gouda & Crispy Prosciutto Panini

Tip: We chose the McIntosh apple for its sweet-tart tang. Substitute a Granny Smith for a tarter taste or a Crispin (also known as a Mutsu) for a sweeter note.
Photo by Tempest R.
Adapted from prevention.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from prevention.com

Ingredients

  • 2

    ounces prosciutto

  • 4

    teaspoons honey Dijon mustard

  • 8

    slices whole grain baguette (6 ounces)

  • 2

    medium McIntosh apples, halved, cored, and thinly sliced lengthwise

  • 2

    ounces light Gouda cheese, thinly sliced

Directions

Heat large nonstick skillet over medium heat and cook prosciutto 8 minutes, turning occasionally, until crispy. Remove from pan and set aside on paper towel. Spread mustard on 4 slices of the bread. Lay a quarter of the apples (about 10 slices) atop the mustard on each bread slice. Top each with a quarter of the prosciutto and Gouda and 1 slice of the remaining bread. Lightly coat both sides of sandwiches with cooking spray. Heat same skillet over medium heat and toast sandwiches 4 - 5 minutes per side, pressing down with spatula often, until golden brown on both sides and cheese is melted.

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