Prosciutto. Provolone. Perfection. All in a matter of minutes!
- 2 tsp. olive oil
- 1/4 tsp. dried rosemary, crushed
- 2 tsp. Dijon mustard
- 2 slices Italian or sourdough bread
- 2 slices Sargento® Deli Style Sliced Provolone Cheese
- 2 thin slices prosciutto or deli ham
Combine oil and rosemary; brush lightly over one side of each slice of bread. Turn one slice over onto a sheet of wax paper. Spread mustard over bread. Place one slice of Sargento® Deli Style Sliced Provolone Cheese over bread. Top with prosciutto, remaining slice of cheese and bread, oiled side up.
Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 to 4 minutes.
Sandwich may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a sauce pan or small skillet on top of sandwich to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.