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Peach and Prosciutto Panini with Thyme Aioli

  • 4servings
  • 5minutes
  • 592calories

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Source: www.mccormick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup mayonnaise

  2. 1 1/2 teaspoons McCormick® Thyme Leaves

  3. 1/2 teaspoon grated lemon peel

  4. 8 slices whole grain sourdough bread (1/2-inch thick)

  5. 2 medium peaches, thinly sliced

  6. 4 very thin prosciutto slices

  7. 4 slices sopresatta or other salami

  8. 4 slices Gruyere cheese

  9. 1 cup watercress leaves

Instructions Jump to Ingredients ↑

  1. Preheat panini press while assembling panini. Mix mayonnaise, thyme and lemon peel in small bowl until well blended.

  2. Spread each slice of bread with mayonnaise mixture. Divide peaches, prosciutto, sopressata, cheese and watercress evenly among 4 of the bread slices. Top each with second slice of bread.

  3. Place 2 sandwiches at a time on panini press and close. Cook 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted. Serve warm.

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