prosciutto chihuahua panini

June 29, 2010


So, I’m back from a long weekend in Baltimore and I had a whale of a time. That is one awesome city…and so east coast it made me ache. Loved it. I ate great seafood. Hello crab! I also ate a Cannoli from Vaccaro’s as instructed by a friend. I did however get food poisoning on my last day. We won’t talk about it much since this is a food blog and noone wants to read about puking on a food blog, but if you’ve ever had food poisoning before then you know what’s what. Yeah. It was rough. And it started on the plane home…

Anyway! I’m back and I spent a whole day sleeping to recover…and now I’m good.

I checked the weather for the next ten days in Minneapolis and it looks something like 82F and sunny every.single.day. I’m so happy for it. My heart really does sing for summer. Needless to say, the grill will be out in full force the next few weeks.


If you’re looking for something a little different to throw on the grill then can I say that this sandwich was a massive winner. You don’t always want to grill meat or poke vegetables on skewers, know what I mean? These were the perfect alternative. I don’t know if chihuahua cheese is common (do you?) because I had never seen it before but we picked it because it looked like it would do a decent job of melting. It worked a treat but any mild cheese would work well. I wouldn’t recommend something too rich or stanky.

Prosciutto Chihuahua Panini

Ingredients

  • 1/2 loaf of ciabatta bread, sliced into four
  • 4 ounces chihuahua cheese
  • 9 slices (around 2 ounces thinly sliced prosciutto
  • 1 to 3 preserved grilled red peppers
  • Olive oil for brushing

Directions

  1. Slice chihuahua and red peppers into shape and size pieces similar to the bread slices you are using. I used store-bought grilled red peppers that are jarred in oil. Brush bread slices lightly with olive oil and place face down on the grill for a couple of minutes until golden.
  2. Layer cheese and prosciutto on one side of your sandwich and grilled red peppers on the other and return to the grill, as an open face sandwich.
  3. Once cheese is bubbling, remove and place sandwich halves together. Slice in half and serve immediately.

Simple, rich, filling and a perfect something-different for the grill. Serve with a nice cold beer to compliment those rich flavours. Yummerz.

Makes 2 sandwiches.

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{ 5 comments… read them below or add one }

Erica June 30, 2010 at 3:56 am

Glad you enjoyed your trip. Sorry to hear about the food poisoning- ick! Great grilled dinner. Josh loves anything involving prosciutto. Hope you have a nice week.

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brandi June 30, 2010 at 8:33 am

That bread looks perfect! I love a good thick, chewy crust for grilled sandwiches. Yum.

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Holly June 30, 2010 at 10:48 am

chihuahua cheese?!?! i need more information on this wonder.

and yes – i would like one of those in my belly right now, even though i just wolfed down a cinnamon crunch bagel from panera. no shame.

love you!

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Janetha June 30, 2010 at 12:19 pm

goodness, that looks incredible! i cant wait to use my grill. i got it for my birthday a month ago but it is still in the box :(

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anutritionisteats.com June 30, 2010 at 1:35 pm

I would obviously LOVE this sandwich! Prosciutto does that to me….
Were you able to get a crab cake from Moe's? They are the BEST!

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