Panini with Prosciutto and Sage Pesto
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- 1 cup fresh sage leaves
- ⅔ cup walnut halves, toasted
- ½ cup grated Parmesan cheese
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 small clove garlic
- ½ to ⅔ cup extra-virgin olive oil
- 8 slices sourdough bread
- 8 thin slices prosciutto
- 8 thin slices tomato, patted dry
- 16 thin slices whole milk mozzarella cheese
- 2 tablespoons vegetable oil
- In the work bowl of a food processor, combine sage, walnuts, Parmesan, lemon zest, salt, pepper, and garlic. Pulse until minced, 6 to 8 times. With food processor running, slowly add ½ cup olive oil until mixture is smooth. Add remaining 2 tablespoons olive oil, if needed. Scrape into a small bowl or jar. Spread 1 tablespoon sage pesto over 1 side of each bread slice.
- Divide prosciutto, tomato, and mozzarella among 4 bread slices. Cover with remaining 4 bread slices, pesto side down.
- Brush the flat side of a cast-iron griddle with vegetable oil; heat over medium heat. Place panini on griddle; brush tops with oil. Press panini with a spatula or another cast-iron pan to flatten. Cook, pressing occasionally, until bread is golden brown and cheese melts, approximately 3 minutes. Turn panini over; flatten with spatula. Cook until golden brown.
Taste of the South https://www.tasteofthesouthmagazine.com/