Sliced prosciutto, a savory egg white omelet and creamy melted Havarti on thick sour dough bread make a heavenly Italian-style, hot pressed sandwich.


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


  • Spread butter on one side of each slice of bread. Turn over; spread with mustard. Layer 2 slices with Havarti cheese and prosciutto.

  • 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.

  • Heat a sandwich press or Panini grill* until hot. Place sandwiches in press; cook until golden brown and crisp.

  • *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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  • <15 Minutes Prep Time