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Prosciutto Panini with Wisconsin
Mozzarella and White Bean Purée

Prosciutto Panini

Recipe Ingredients

Method

  1. Puree the beans and liquid, garlic, salt, and pepper in a food processor until smooth.
  2. Microwave or heat on the stove until hot to the touch.
  3. Liberally spread the puree on one cut side of the bread.
  4. Top with the remaining ingredients, sprinkling the tomato layer with salt and pepper.
  5. Slice and serve.

Yield: 6 servings

By Chef Seth Bixby Daugherty

Reprinted with permission from the Wisconsin Milk Marketing Board, Inc.


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