Grilled Cheese and Prosciutto di Parma Panini

Grilled Cheese and Prosciutto di Parma Panini

From: Chef David Burke, Burke In a Box@ Bloomingdale's, New York City. Yield: 4 servings.

1 cup extra virgin olive oil
4 sprigs fresh rosemary, each 4” long
4 focaccia or ciabatta squares, 4”
6 oz. thinly sliced Provolone cheese
10 oz. thinly sliced Prosciutto di Parma®
2 cups loosely packed frisee
1 cup Mediterranean olives
1

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