Categories: Breakfast, Grilled Sandwich, Main Dish, Pork, Rachael Ray
Ingredients
- 8 ounces provolone cheese, sliced
- 8 slices country bread
- 16 slices prosciutto (about 8 ounces)
- 1/4 cup raspberry jam
- 4 large eggs
- 3 tablespoons butter, melted
Directions
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Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese.
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Set the remaining bread slices in place.
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In a shallow bowl, beat the eggs with the butter.
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Working in batches, dip both slices of each sandwich in the egg mixture and place in the panini press.
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Grill until the bread is crisp and golden, about 3 minutes.