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Grape Mostarda and Prosciutto Panini

Grape Mostarda and Prosciutto Panini

Tuck cheddar and blue cheese inside these pressed sandwiches that feature an Italian grapes mostarda.

Calories
190
Carbohydrates
37g
Protein
19g
Potassium
736mg
Fiber
4g
Sugar
1g

Ingredients

Mostarda

  • 2 1/2 cups seedless red grapes (from 2 medium bunches)

  • 1/2 cup granulated sugar

  • 1/2 cup red wine vinegar (such as California Cabernet)

  • 2 tablespoons yellow mustard seeds 

  • 2 teaspoons Aleppo pepper

  • 1/2 teaspoon fine sea salt

Panini

  • 4 (1/2-inch-thick) sourdough bread slices

  • 2 aged white cheddar cheese slices (about 1 1/2 ounces)

  • 1 ounce crumbled blue cheese (such as Roquefort)

  • 4 prosciutto slices (about 2 ounces)

  • 2 tablespoons unsalted butter, softened

Direction

Make the mostarda

  1. Combine grapes, sugar, vinegar, mustard seeds, Aleppo pepper, and salt in a medium saucepan over medium. Bring to a boil, stirring often. Reduce heat to medium-low, and cook, stirring often, until mixture reduces to the consistency of loose jam, about 30 minutes. Remove from heat, and let cool completely, about 30 minutes.

Make the panini

  1. Spread 2 bread slices with 1/2 tablespoon mostarda each. Top each with 1 slice of cheddar, 1/2 ounce crumbled blue cheese, and 2 slices prosciutto. Spread remaining 2 bread slices with 1/2 tablespoon mostarda each. Place bread slices, mostarda side down, over prosciutto. Spread butter evenly on both sides of sandwiches.

  2. Heat a large nonstick skillet over medium. Add sandwiches to skillet; lightly cover with aluminum foil, and place a large cast-iron skillet on top to compress. (Alternatively, use a heavy skillet weighted with 2 heavy cans.) Cook, flipping sandwiches once and adjusting heat as necessary, until bread is golden brown and toasted and cheese melts, about 2 minutes per side. Serve immediately with remaining mostarda on the side.

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