Prosciutto and Cheese Panini
Made with thin prosciutto slices and three kinds of cheeses, these grilled sandwiches are the perfect accompaniment to our Roasted Tomato Soup (see related recipe at left).
Why these flavors work
Cheese and butter share 117 flavor compounds, the molecular overlap behind why they sit well together. See the comparison →
By the same chemistry, cheese also goes with cheddar cheese, swiss cheese and blue cheese.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Sourdough | 1 slice (36g) | 93 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 oz. Danish fontina cheese, shredded
- 4 1/2 oz. provolone cheese, shredded
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 8 slices sourdough bread, each about 7 inches long
- 1 1/2 oz. Parmigiano-Reggiano cheese, finely grated
- 8 thin slices prosciutto, about 4 oz. total
Directions
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