... which we ate as an appetizer before embarking on a panini experiment. We wanted to see which would be a better way to cook them - using a waffle iron or a regular skillet. While the waffle iron heated up I prepped the ingredients: tomato, basil mozzarella and the rest of the prosciutto:
... before assembling the sandwiches on thick slices of crusty bread. The batch made in the waffle iron were crispy and tasted good:
... but the huge crevices didn't really work well for us. The second batch made in a nonstick skillet and weighed down with a foil wrapped brick came out much better:
The second sandwich looks better. Waffle-sandwich is just a little odd looking. But hey it's all about how it tastes, right ? :) I've never thought of wrapping melon like that. I bet the tastes were great together.
ReplyDeleteJojo - We weren't expecting the huge waffle crevices so when I opened the lid to take them out we were shocked. LOL!
ReplyDeleteDROOL. I like the waffle iron idea. I've also used my George Foreman grill for panninis, and it works pretty well, too. Gives them those grill marks, etc. I kind of LIKE the waffle marks on your first set. :)
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