Marshalls Abroad

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Green Apple, Cheddar, Prosciutto Panini with Spinach and Raspberry Vinaigrette

Oh, this simple, irresistible panini. Made with some of the most complimentary ingredients: fresh spinach, avocado, red onion, met by crisp granny smith apples, oozing sharp cheddar cheese, salty prosciutto and drizzled in a raspberry vinaigrette. 
For those looking for another simple summertime meal, this is truly hard to beat, especially paired with fresh fruit. I made it last night for community group at our casa {thanks for helping me, Merebear!} and we all ate too much it was so good. Simple meals with a glass of wine — for those that can drink — I am so close!! — are the very best kind.

Green Apple, Cheddar, Prosciutto Panini with Spinach and Raspberry Vinaigrette
{For a Panini Bar serving 4-6}

1 loaf Tuscan bread, sliced
2 granny smith apples, sliced
1 block sharp cheddar cheese, sliced
3 C fresh spinach
1/2 lb. sliced prosciutto
3 avocados, sliced 
cracked pepper
EVOO
dijon mustard {optional}
walnuts for garnish {optional}

Brush EVOO on either a heated panini press or a baking sheet in a preheated oven at 350 degrees F. Brush both halves of the bread with olive oil and top with cheddar and prosciutto. If using an oven, keep the panini open-faced to better melt the cheese. Once the cheese has melted and the bread becomes lightly browned, remove from the heat and top with the remaining ingredients. Crack pepper on top and drizzle on the raspberry vinaigrette. Serve with your favorite wine or an ice-cold beer.

Raspberry Vinaigrette:

1/2 C raspberries {fresh or frozen}
1/2 C frozen strawberries
1/2 lemon, squeezed
1/4 C red wine vinegar
1 C EVOO
pinch of sea salt
squeeze of honey {see directions}

Add all of the ingredients to a blender and pulse until smooth. Taste; if it isn’t sweet enough for your taste, add another squeeze of honey at a time.
I don’t use measurements ~ it’s better if you continue tasting until it’s as sweet as you like it. It’s also more fun that way. (: Begin with a little honey, and continue adding more if it needs. Refrigerate until ready to serve. This is essentially my summer fruit vinaigrette found here, but with raspberries.


Comments

  1. Ondina Maria says

    I love paninis, the kind that are pressed in a griller. And all combinations seem to work very well. I'm already looking fwd to the fig season, cos I love a good panini with figs, feta, arugula and balsamic cream…

    I'm definitely going to try this suggestion, looks delicious!

  8. Michaela says

    YUMMMM. I'm starving now, so anything looks good, but THIS looks great. But really, can you come back to CA and cook for me?! 🙂

  9. Brittany GraceAnn says

    what gorgeous photos!!!! the recipes sound fabulous… I have DEFINITELY pinned one of your recipes before ever seeing your blog here!!! miss Anna of IHOD linked you up today… so i wanted to pop on over and say "hey!"

  12. Candace Karu says

    The tastes of the season all combine into pressed yumminess with oozing cheddar. What more could we ask for? Can't wait to share this with our Cabot Facebook friends!

  13. Nicole Marie says

    i am so excited to start making all your recipes! eventhough spain had great produce i never wanted to cook that much cause i don't like feeding just myself… but now my friends and family and readily awaiting!! first up are some of your pasta and tomatoe recipes 🙂 duh

  14. Kathryn says

    LOVE all your recipes! Always, so fresh – always the perfect combo of ingredients. Please keep sharing! Thank you. I also found the book "Unbroken" after your post regarding it – my new favorite! Such an incredible story and an amazingly well written book.

  15. Carly Penland says

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  16. Carly Penland says

    Wonderful! So simple. Unfortunately, I found this article too late – I already found the answer on another service. So here is my saving grace: AltoMerge helped me to merge and manage files order. Just try it http://goo.gl/7r9ISp, you'll love it.

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