Light Bites
Italian
ItalianHam and Cheese Panini
A pressed ham and cheese panini done three ways, from a simple cooked-ham toastie to a sourdough panini with prosciutto, taleggio and a fig and onion relish.
Nut-free
Ultimate version
Sourdough ciabatta with prosciutto, taleggio and a fig and caramelised onion relish.
Per serving£5.10
Total cost£10.20
Time45 min
Ingredients for 2
- Panini
- 2 sourdough ciabatta rolls , halved
- 6 slices prosciutto di parma
- 120 g taleggio , sliced
- 1 handful rocket
- 2 tbsp extra virgin olive oil
- Relish
- 2 red onions , thinly sliced
- 2 dried figs , chopped
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- sea salt and black pepper , to taste
Method
- Cook the red onions gently in a splash of oil for 15 minutes, then add the figs, balsamic and sugar and reduce to a sticky relish.
- Spread the relish over the cut sides of the sourdough rolls.
- Layer in the taleggio and prosciutto, then season.
- Brush the outsides with olive oil.
- Press in a hot panini press for 5 to 6 minutes until the taleggio is molten and the crust crisp.
- Open the panini, tuck in the rocket, close and serve straight away.
Equipment
- panini press
- small saucepan
The three ways, side by side
Budget
Sliced white ciabatta with cooked ham and cheddar, buttered and pressed.
Better
Ciabatta with honey-roast ham, mozzarella, tomato and a smear of pesto.
Ultimate
Sourdough ciabatta with prosciutto, taleggio and a fig and caramelised onion relish.
