Time: 10 min.
Complexity: easily
Quantity: 1 sandwich

This Italian panini with melon and prosciutto is just what you've been looking for if you appreciate fresh, juicy vegetables, heartiness, and an interesting, multifaceted flavor profile in your sandwiches. This warm, pressed sandwich, combining the sweetness of cantaloupe, the tartness of arugula, the saltiness of prosciutto, and the creaminess of Brie, will give you such a fantastic flavor combination that you'll surely want to make it again and again.

Ingredients:

• 1 (10x10 cm) square focaccia, cut in half on the side
• 60 g Brie cheese, thinly sliced
• 2 tablespoons olive tapenade paste
• 2 thin slices prosciutto
• 0.5 cup arugula
• 2 thin slices cantaloupe melon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

focaccia bread, Brie cheese, tapenade (olive paste), cantaloupe melon, prosciutto, arugula

We recommend

Preparation:

Step 1
• Spray a panini grill or grill surface with cooking spray. Heat to medium heat. Spread the bottom half of the focaccia with olive spread, then arrange half the cheese, followed by prosciutto, arugula, and melon. Top with the remaining cheese slices to secure and cover with the top half of the focaccia.
Step 2
• Grill the panini, pressing down and skimming off any excess fat, for about 6 minutes, until the cheese is melted and the bread is crisp and golden brown. Cut the sandwich in half and serve.

Votes: 1