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Egg & Prosciutto Panini

Egg & Prosciutto Panini

Egg & Prosciutto Panini

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Sliced prosciutto, a savory egg white omelet and creamy melted Havarti on thick sour dough bread make a heavenly Italian-style, hot pressed sandwich.

Recipe Ingredients

4 slices
whole-wheat or sour dough bread (1/2-in. thick)
2 Tbsp.
butter, softened
2 Tbsp.
Dijon mustard
4 slices (3 oz.)
Crystal Farms® Deli Sliced Havarti cheese
2 oz.
thinly sliced prosciutto
1/2 cup
Bob Evans® egg whites
1 Tbsp.
Crystal Farms® shredded Parmesan or Asiago cheese
2
green onions, finely chopped

Instructions

1
Spread butter on one side of each slice of bread. Turn over; spread with mustard. Layer 2 slices with Havarti cheese and prosciutto.
2
Beat Bob Evans egg whites, Parmesan and onions in small bowl. Spray a medium skillet with nonstick cooking spray. Heat over medium heat; pour in eggs. Cook just until set, stirring frequently, until a flat omelet is formed. Fold over and slide out of pan onto plate. Cut in half. Place on top of prosciutto. Top sandwiches with remaining 2 slices bread, buttered side up.
3
Heat a sandwich press or Panini grill* until hot. Place sandwiches in press; cook until golden brown and crisp.

Egg & Prosciutto Panini

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