 | | Directions | 1. Preheat panini press while assembling panini. Mix mayonnaise, thyme and lemon peel in small bowl until well blended.
2. Spread each slice of bread with mayonnaise mixture. Divide peaches, prosciutto, sopressata, cheese and watercress evenly among 4 of the bread slices. Top each with second slice of bread.
3. Place 2 sandwiches at a time on panini press and close. Cook 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted. Serve warm. |
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 cup mayonnaise |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 1/2 teaspoon grated lemon peel |
| - | | 8 slices whole grain sourdough bread (1/2-inch thick) |
| - | | 2 medium peaches, thinly sliced |
| - | | 4 very thin prosciutto slices |
| - | | 4 slices sopresatta or other salami |
| - | | 4 slices Gruyere cheese |
| - | | 1 cup watercress leaves |
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| | Nutrition (per serving) | Calories: 592 Calories
Fat: 36 Grams
Protein: 22 Grams
Cholesterol: 62 Milligrams
Carbohydrates: 45 Grams
Sodium: 1,317 Milligrams
Fiber: 4 Grams
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