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03 September 2013

Panino With Prosciutto, Sun-Dried Tomatoes, Pesto & Brie

Flying headless LEGO men, abandoned plastic arms on the floor, moving cars with missing wheels, a complete zoo of stuffed toy animals staring back at me in every corner of the house, cards of every design imaginable wedged everywhere, little plastic characters speaking continuously and the list goes on. We comprise a full house. These are my new colleagues. Quality time, didn't I say that in my previous panino post?

After I tried regulating my work time, I started to have two ducklings shadowing me everywhere. Where I work, they are there. Where I rest, they are there too. And where I eat, of course they are also there! Uhm, how many days are left until school starts? 

I am able to dedicate more play time now but I still retain some time working. Balancing out on both important things is working well at the moment and I hope to continue it with better time management as we progress. 

Let's jump to the sandwich.

This, my friends, is a delicious panino (sandwich), the second one I was speaking about. I love this and the other one, for that I am sharing them with you. The pesto I used is store-bought. I didn't have the time to pound away with my mortar & pestle. A good homemade one that you pound yourself is always the best but being mixed with a lot of flavors in this sandwich, something of good quality from the shop is already good enough. The strongest flavor that actually dominates the over-all taste is  sun-dried tomatoes. The better the quality is, the better your sandwich will be. This is a simple Italian panino that you can make easily at home. 

Buon appetito!

Panino With Prosciutto, Sun-Dried Tomatoes, Pesto & Brie

Makes 2
  • 2 pcs. bread (any kind)
  • 2 - 3 tablespoons pesto (depends on the size of the bread)
  • Rucola or rocket
  • 4 - 6 slices prosciutto crudo or ham (amount depends on the size of the prosciutto and the bread)
  • 8 sun-dried tomatoes (depends on the size of the sun-dried tomatoes and the bread
  • 8 slices of brie (depends on the size of the bread)
  1. Slice the bread in the middle.
  2. Spread the pesto on the bread.
  3. Distribute the rucola on the bread then put the prosciutto, brie and sun-dried tomatoes.