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Grilled Panini with Prosciutto and Mozzarella

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 8 slices firm white country bread
  
• 6 tablespoons basil pesto
  
• ½ pound fresh whole-milk mozzarella, thinly sliced
  
• ½ pound thinly sliced prosciutto
  
• ¼ cup unsalted butter, at room temperature
  






Instructions



1. Lay the bread slices on a work surface and spread each slice with the pesto, dividing it evenly. Divide the cheese and prosciutto evenly among four of the bread slices. Top with the remaining bread slices. Spread each sandwich on both sides with 1 tablespoon of the butter.
   
   
2. Preheat the oven to 200° F. Heat a grill pan or heavy frying pan over medium-high heat, or heat a panini press. Add two sandwiches. Place another heavy pan on the sandwiches to weight them down. Cook, adjusting the heat as needed so the panini do not brown too quickly, until the undersides are lightly browned, 2 to 3 minutes. Flip the sandwiches, weight them with the pan, and brown the other sides until the cheese melts, about 2 minutes more. If using a panini press, the total cooking time will be 4 to 5 minutes.
   
   
3. Remove from the pan and transfer to a baking sheet; keep warm in the oven while cooking the remaining sandwiches in the same way. Cut each sandwich in half diagonally and serve at once.
   
   Makes 4 panini