Prosciutto Melon And Arugula Panini With Vegan Alt... |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
Make them. Eat them. They are good. Ingredients:
3 medium ciabatta rolls - halved. |
1 pkg. softened brie - cut into thin-ish slices |
1 bag ready to eat arugula |
1/2 cantaloupe melon - cut into 1/4 thin slices |
1 pkg. cured prosciutto slices (with or without juniper berries.) |
or 1 pkg. original tofurky. |
Directions:
1. Onto bottom half of ciabatta roll:
2. Pile on 1 layer of brie slices (About 2 pieces)
3. Add 1 layer of prosciutto (2 to 3 pieces)
4. Add 1 layer of cantaloupe (1 or 2 pieces)
5. Pile on a small handful of arugula (Don't want to over-do it!)
6. Place Top half of roll over arugula, and press firmly.
7. Place under a med-high broiler for approximately
8. 2 to 3 minutes each side.
9. It might help to place a heavy iron over the panini to hold things together.
10. When paninis are done, the ciabatta should be quite golden brown with the brie gooey and slightly melted and the prosciutto warmed through.
11. Cut into fours and watch them disappear!
|
|