Every summer many of us look forward to tomato season only to find our gardens overflowing with plump, juicy red orbs. The go-to tomato sauces, salads, BLTs, and addition to burgers begin to become humdrum. It’s at that moment, when it seems we have used up every possibility for this delicious gift from nature, that creativity takes hold and voila we have another winner!
This Plum Tomato, Prosciutto, and Provolone Panini from Stonewall Kitchen seems so simple yet it tastes complex. Each layer of this panini bursts with flavor. The garden fresh tomato blends perfectly with slightly acidic Roasted Garlic Onion Jam and the saltiness of the prosciutto and provolone.
- 2 sandwich style English muffins
- 2 plum tomatoes, sliced
- 2 slices Provolone cheese
- 2 teaspoons Stonewall Kitchen Roasted Garlic Onion Jam
- 1 Tablespoon canola or olive oil
- 4 very thin slices prosciutto
- Slice English muffins and spread bottoms with Roasted Garlic Onion Jam.
- Layer cheese, tomatoes, prosciutto, and top with other half of English Muffin.
- Heat skillet and brush with canola or olive oil.
- If you don’t have a panini press, place panini in skillet and top with bacon press or smaller heavy skillet pan. Cook until golden on each side, about 2-3 minutes.
- Serve warm.