4 Ciabotta Buns, 3 Varieties of Cheese, 1/2 lb. of each (Tony used Jarlsburg, Havarti & Gouda) grated, Stonewall Kitchen Fig & Walnut Butter, Mixed Greens, Beekman 1802 Fig & Eldeberry Balsamic Drizzle, Prosciutto.
Using a Panini Press, butter and toast inside of the Ciabotta Bun. Toss the Mixed Greens with the Beekman 1802 Drizzle. Spread the SWK Fig & Walnut Butter on the inside of the pre-toasted bun, layer the prosciutto, mixed greens and the grated cheeses. Butter the outside of the buns, use a Panini Press to heat sandwich throughout. Serves 4.
Served with Craig’s Roasted Tomato, Cauliflower and Red Pepper soup with Fresh Herbs.