Panini with Prosciutto and Sage Pesto

Panini with Prosciutto and Sage Pesto
Panini with Prosciutto and Sage Pesto
Serves 4
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  1. 1 cup fresh sage leaves
  2. ⅔ cup walnut halves, toasted
  3. ½ cup grated Parmesan cheese
  4. ½ teaspoon lemon zest
  5. ½ teaspoon salt
  6. ⅛ teaspoon ground black pepper
  7. 1 small clove garlic
  8. ½ to ⅔ cup extra-virgin olive oil
  9. 8 slices sourdough bread
  10. 8 thin slices prosciutto
  11. 8 thin slices tomato, patted dry
  12. 16 thin slices whole milk mozzarella cheese
  13. 2 tablespoons vegetable oil
  1. 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.
  2. Divide prosciutto, tomato, and mozzarella among 4 bread slices. Cover with remaining 4 bread slices, pesto side down.
  3. 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


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