Hot dog buns are just right for baby panini, and the deliciously creamy Taleggio cheese in this filling melts beautifully. You could use fontina or mozzarella instead.
Preparation: 5 minutes
Cook: 5 minutes
Makes: 1 portion
Not suitable for freezing
You will need:
1 slice prosciutto or Parma ham
1 hot dog bun, split down the side
2 ounces Taleggio, orange rind removed, thinly sliced
olive oil, for greasing
Preheat a ridged grill pan, heavy-bottomed frying pan, or panini press. Lay the prosciutto on the base of the hot dog bun, folding it in to fit. Set the cheese on top of the prosciutto and sandwich with the top half of the bun, pressing down well.
Grease the pan with a little olive oil and set the filled bun, top side down, in the hot pan. Press down firmly with a spatula and cook for 2 minutes, until the top of the bun is crisp and golden. Carefully turn the bun over and cook for 2 to 3 minutes more, until the base of the bun is crisp and the cheese has melted.
Transfer to a plate and allow to cool slightly. Cut in half or into quarters to serve.
From Anabel Karmel's Top 100 Finger Foods