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Emeril's Panini with Honey, Figs, Prosciutto, and Robiola Cheese
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Panini with Honey, Figs, Prosciutto, and Robiola Cheese" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-panini-honey-fig-prosciutto-robiola-cheese-recipe.htm> 10 February 2012.
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Planet Green
YIELD 4 servings
INGREDIENTS
| 8 slices | of Ciabatta bread (about ¼ inch thick; we used slices about 6 inches long and 4 inches wide) |
| Olive oil, for brushing | |
| 4 ounces | of robiola cheese, sliced |
| ¼ cup | CIA Marshall honey or Wildflower honey |
| 2 to 4 ounces | of thinly sliced prosciutto |
| 8 | fresh or dried figs, thinly sliced |
PREPARATION:
Method
- Lightly brush the outside of the bread slices with olive oil and lay the oiled side down on a cutting board.
- Spread about 1 ounce of the robiola cheese onto one half of each sandwich.
- Drizzle about 1 ½ teaspoons of honey on top of the cheese. Place a single layer of prosciutto on top of the cheese, trimming any excess. Layer the slices of fig on top until the prosciutto is covered and drizzle with 1 ½ teaspoons of honey. Complete the assemblage of the Paninis by topping with the other slice of bread.
- Preheat a Panini maker or grill pan to medium heat. Add the Paninis (cooking in batches, if necessary) and close the Panini maker (or place a weight on top of the sandwich if using a grill pan, such as a foil-wrapped brick or another heavy pan). Cook until the cheese is melted and the outside becomes brown and crisp, about 3 minutes (another 3 minutes on the other side, if using a grill pan). Remove from the heat and serve.
Editor's Note: Look for organic cheese and local honey to help save the bees.
This recipe appears in:
Sandwiches
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