Prosciutto And Melon Panino Food

PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)

Steps:

• Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. 
• Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
• Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional. 
• Serve immediately or chill for a few hours until ready to serve.

PROSCIUTTO-MELON PANINI

Steps:

• On split ciabatta roll, spread Cantaloupe Jam; layer bottom with mozzarella, prosciutto and handful of arugula. Replace top.
• Bake in oven at 425 degrees F until cheese melts.

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

PANINO DI PROSCIUTTO E FONTINA

Steps:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

PROSCIUTTO WITH MELON

Steps:

• Seed 1/2 medium honeydew melon; slice into 12 half-inch thick pieces, and remove rind from each. Halve 6 slices prosciutto (about 3 ounces total) lengthwise. Wrap 1 slice around each melon piece.

VENETIAN PANINO

Steps:

• Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable. Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
• Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

PROSCIUTTO E MELONE

Steps:

• Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. "Fluffed up" prosciutto is much easier to pull from a serving plate.
• To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCIUTTO AND MELON SOUP

Steps:

• Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
• Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
• Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.

PROSCIUTTO AND PESTO PANINI

Steps:

• Preheat a grill pan over medium-high heat or a panini press.
• Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
• Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
• Cut sandwich into quarters. Serve immediately.

MINTED MELON, TOMATO & PROSCIUTTO SALAD

Steps:

• To make the dressing, whisk all the ingredients together in a bowl and set aside.
• Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.