Sliced prosciutto, a savory egg white omelet and creamy melted Havarti on thick sour dough bread make a heavenly Italian-style, hot pressed sandwich.
Ingredients
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4 slices whole-wheat or sour dough bread (1/2-in. thick)
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2 Tbsp.butter, softened
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2 Tbsp.Dijon mustard
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4 slices (3 oz.)Crystal Farms® Deli Sliced Havarti cheese
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2 oz. thinly sliced prosciutto
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1/2 cupAllWhites® egg whites
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1 Tbsp.Crystal Farms® shredded Parmesan or Asiago cheese
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2 green onions, finely chopped
Instructions
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Spread butter on one side of each slice of bread. Turn over; spread with mustard. Layer 2 slices with Havarti cheese and prosciutto.
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Beat AllWhites egg whites, Parmesan and onions in small bowl. Spray a medium skillet with nonstick cooking spray. Heat over medium heat; pour in eggs. Cook just until set, stirring frequently, until a flat omelet is formed. Fold over and slide out of pan onto plate. Cut in half. Place on top of prosciutto. Top sandwiches with remaining 2 slices bread, buttered side up.
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Heat a sandwich press or Panini grill* until hot. Place sandwiches in press; cook until golden brown and crisp.
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*If you don't have a sandwich press or Panini grill, toast sandwiches in a hot skillet, weighted down with another heavy skillet. Cook over medium heat until first side is golden brown; flip and reweight to finish sandwiches.
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