1
English Muffin, split
1/2 teaspoon bottled Italian dressing
1/4 ounce prosciutto
Thinly sliced Roma tomato
1 1/2 ounces smoked mozzarella, sliced to fit inside of muffin
1 teaspoon softened butter
| Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly. Sprinkle each half of muffin with Italian dressing. Layer prosciutto, tomato and smoked mozzarella on bottom of muffin. Replace top. Spread softened butter on outside of sandwich. |
| Place sandwich bottom side down in preheated skillet. Place a heavy saucepan weighted with 2 cans or brick wrapped in heavy duty foil on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to sizzle into pan. Remove weight and finish cooking. |
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| Turkey Cheddar Panini For each panini, spread inside of bottom half of muffin with 2 teaspoons chutney; top with 1/2 ounce sliced turkey and 1 ounce Cheddar cheese. Spread 1 teaspoon softened butter on outside of sandwich. Cook 3 minutes per side as directed above. |
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| Fontina-Caponata Panini For each panini, spread inside of bottom half of muffin with 1 rounded tablespoonful of prepared caponata (eggplant appetizer); top with 1-1/2 ounces Fontina sliced to fit muffin. Spread 1 teaspoon softened butter on outside of sandwich. Cook 3 minutes per side as directed above. |
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