AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
Egg & Prosciutto Panini
Sliced prosciutto, a savory egg white omelet and creamy melted Havarti on thick sour dough bread make a heavenly Italian-style, hot pressed sandwich.

Preparation: 10 minutes  
Cooking: 10 minutes  
Time-To-Table: 20 minutes  
Serving Size: 2

Ingredients:

  • 4 slices whole-wheat or sour dough bread (1/2-inch thick)
  • 2 tablespoons butter, softened
  • 2 tablespoons Dijon mustard
  • 4 slices (3 ounces) Crystal Farms® Deli Sliced Havarti cheese
  • 2 ounces thinly sliced prosciutto
  • 1/2 cup AllWhites® egg whites
  • 1 tablespoon Crystal Farms® shredded Parmesan or Asiago cheese
  • 2 green onions, finely chopped
AllWhites
Substitutions:

*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.

Instructions:
      Spread butter on one side of each slice of bread. Turn over; spread with mustard. Layer 2 slices with Havarti cheese and prosciutto.
    1. 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.
    2. Heat a sandwich press or Panini grill* until hot. Place sandwiches in press; cook until golden brown and crisp.


Nutrition Facts:
Calories: 553, Fat: 36 g, Cholesterol: 88 mg, Sodium: 1480 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Protein: 29 g
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