Smoked gouda and proscuitto panini

One of Robert's Christmas gifts this year was a panini maker.  I'm usually against appliances that only serve one function because they take up space but might not accomplish much.  I made an exception for a panini maker because a) we love a good sandwich around here, and b) I was tired of trying to recreate the effect by smashing sandwiches with a pan.  Also, the addition of our third child has impacted the frequency (or lack thereof) of my cooking, and this is an easy way to still have a delicious dinner without much effort.  Our first paninis on the new maker was this smoked gouda and prosciutto panini from Wolfgang Puck.  It was so delicious, we made them again the next day!

Smoked gouda and prosciutto panini 

(adapted from www.foodtv.com)

Serves 2

Ingredients

• 4 (1-inch) slices sourdough bread (about 8 ounces)
• 3 tablespoons olive oil or melted butter
• 4 ounces sliced smoked gouda
• 4 ounces thinly sliced prosciutto (1-2 slices per sandwich)
• thinly sliced red onion
• 4 slices tomato
• 2 ounces shredded fontina cheese

Directions

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.