Panini with prosciutto, Calabrese and Parmesan
- 4 panini breads
- 60 ml (1/4 cup) olive oil
- 1/2 clove of garlic, peeled
- 500 ml (2 cups) parmesan shavings
- 8 slices of prosciutto
- 2 Italian tomatoes, sliced
- 8 large leaves of basil
- 4 slices of spicy calabrese sausage
- Preheat the panini maker to 200 °C (400 °F).
- Using a bread knife, slice the breads crosswise.
- Using a brush, brush the inside of the loaves with olive oil.
- Once the temperature is reached, place the inside of the loaves on the panini machine.
- Do not close the upper part, this operation aims to lightly toast the inside of the breads. Remove and set aside.
- Reduce the intensity of the panini machine to 150 °C (300 °F)
- Rub the inside of the breads with the half a clove of garlic. Distribute half of the Parmesan on the base of the breads.
- Continue with 2 slices of prosciutto per panini.
- Place the slices of tomatoes on the prosciutto and garnish 2 large leaves of basil on each panini.
- Add 1 slice of Calabrese sausage to each sandwich.
- Finish with the remaining Parmesan.
- Close the sandwiches.
- Bake for about 5 minutes, pressing lightly at the start of cooking.
- Your paninis will be ready once the bread is golden and crisp and the cheese is melted.
- Serve on its own or with a salad.
If you don't have a panini machine, you can use a cast iron skillet with a ridged bottom and place a pie plate on the sandwich, adding weight.