Paninis and Melon
For some reason I'd been thinking about prosciutto and melon all week, so when it came time for my weekly trek to the farmer's market with my coworkers I made sure to pick up a cantaloupe. It was perfectly ripe when SP cut it and I wrapped the half-moons in ultra thin slices of salty prosciutto:
... which we ate as an appetizer before embarking on a panini experiment. We wanted to see which would be a better way to cook them - using a waffle iron or a regular skillet. While the waffle iron heated up I prepped the ingredients: tomato, basil mozzarella and the rest of the prosciutto:
... before assembling the sandwiches on thick slices of crusty bread. The batch made in the waffle iron were crispy and tasted good:
... but the huge crevices didn't really work well for us. The second batch made in a nonstick skillet and weighed down with a foil wrapped brick came out much better:
... which we ate as an appetizer before embarking on a panini experiment. We wanted to see which would be a better way to cook them - using a waffle iron or a regular skillet. While the waffle iron heated up I prepped the ingredients: tomato, basil mozzarella and the rest of the prosciutto:
... before assembling the sandwiches on thick slices of crusty bread. The batch made in the waffle iron were crispy and tasted good:
... but the huge crevices didn't really work well for us. The second batch made in a nonstick skillet and weighed down with a foil wrapped brick came out much better:
0 Response to "Paninis and Melon"
Post a Comment