Beefsteak Tomato, Goat Cheese and Prosciutto Panini
- Prep Time: 5 minutes
- Cooking Time: 5 minutes
- Serves 4
- 2 Backyard Farms Beefsteak Tomatoes, sliced
- 8 ounces goat cheese
- ½ cup fresh basil leaves, cut into strips
- 8 ounces prosciutto
- 4 each 4"x6" pieces focaccia bread, split
Arrange the tomatoes, basil and prosciutto on the bottom half of the bread. Top with the goat cheese, season with salt and pepper and close the panini.
Set a large cast iron skillet over moderate heat, arrange the panini in the skillet and weigh them down with a smaller pan.
Cook until the outside is crisp and the filling is warm, 3–5 minutes.
Recipe provided by Becky Lee Simmons, Chef/Owner of Katahdin Restaurant Wood Fire Grill and Bar, and Chef Ken Biggs