Creamy Prosciutto Panini

🥘 Ingredients

• balsamic vinegar
  4 tsp
• basil
  1 bunch
• cucumber
  1 unit
• flatbread
  4 pieces
• fresh mozzarella
  6 oz
• grape tomatoes
  1 c
• mixed greens
  2 c
• olive oil
  2 tbsp
• pepper
  ½ tsp
• prosciutto
  4 oz
• salt
  1 tsp

🍳 Cookware

• large pan
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 200°F. Pick basil leaves from stems and discard stems. Peel and halve cucumber lengthwise, then thinly slice into half-moons. Thinly slice fresh mozzarella .

   basil: 1 bunch, cucumber: 1 unit, fresh mozzarella: 6 oz
2. 

   2

   Pile one flatbread with mozzarella, prosciutto , and basil leaves. Top with another flatbread. Cut stack in half widthwise. Repeat with remaining flatbreads.

   flatbread: 4 pieces, prosciutto: 4 oz
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add panini. Cook until golden brown and cheese has melted, ⏱️ 3 minutes per side. Transfer to a baking sheet , and place in oven to keep warm. Repeat with remaining panini, adding more olive oil if necessary.

   olive oil: 2 tbsp
4. 

   4

   In a large bowl , toss grape tomatoes (halve any that are too large), mixed greens , and cucumbers with balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper .

   grape tomatoes: 1 c, mixed greens: 2 c, balsamic vinegar: 4 tsp, salt: 1 tsp, pepper: ½ tsp
5. 5

   Cut the creamy prosciutto panini into triangles, and serve with green salad on the side.