Tuesday, February 26, 2008

Prosciutto and Melon Panini

My wonderful mother in law gave us this wonderful Panini Press for Christmas. Like magic, it makes just about any sandwich gooey and delicious. That being said, this Panini (day two of my cooking with Giada's Family Dinners) was only so-so. The melon added a fresh, summery flavor but the prosciutto flavor got a bit lost. Some of this may have been my fault, as I cut the melon way to thick and I did not have quite enough cheese. I think thinner bread would have also been better.

This dish was also not a big hit with the kids. Abby found the arugula very disturbing and needed it removed before she would even touch hers. She then ate pretty much only the melon. Claire liked the toasty, cheesy bread but feed her prosciutto to the cat.

Prosciutto and Melon Panini
from Giada De Laurentiis, Giada's Family Dinners

makes one panini

Nonstick olive oil cooking spray
2 ounces Brie cheese, cut into thin slices
1 (4 by 4-inch) square focaccia, halved horizontally
2 paper-thin slices prosciutto
1/2 cup lightly packed baby arugula
2 thin slices cantaloupe

Spray a panini grill or griddle with nonstick spray. Heat over medium heat.

Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.

Grill the panini until the cheese melts and the bread is crisp and golden, about 6 minutes.

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1 comment:

  1. Hmmm...I think it might still have potential! You might try substituting cilantro for the arugula next time (if your kids like cilantro!) and maybe ciabatta instead of focaccia. I just made a grilled pineapple & prosciutto panini myself this weekend and it was excellent with cilantro and ciabatta.