Serves: 4 people • Prep: 10 minutes + 1 h to confit the tomatoes • Cooking: 2 minutes • Difficulty: easy
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Ingredients
- Panini buns: 4
- Moutarde au miel Pommery®: 120 g
- Slices of dry-cured ham (Italian, French or Spanish): 4 pcs
- Roma tomatoes: 4 pcs
- Olive oil: 5 cl
- Thyme, bay leaf
- Garlic: 1 clove
- Basil: 12 leaves
- Mozzarella: 125g
Method: Honey mustard panini, confit tomato, procciuto, mozzarella
Confit the tomatoes:
- Peel the tomatoes. Remove the skin, cut each tomato into 4, hollow out the inside of each quarter, and place them on an oven tray.
- Season with olive oil, salt and pepper, then sprinkle with thyme leaves, bay leaf pieces, and thin slices of garlic.
- Bake in a fan oven for 1 hour at 80°C to confit and dehydrate the petals.
Assembling the paninis:
- Open each panini bun in half.
- Brush with olive oil, then generously coat with honey mustard.
- Arrange the raw ham slice, the confit tomatoes, the mozzarella slices and the basil leaves along the whole length.
- Cook and crisp quickly in the panini press.
- Brush with honey mustard using a pastry brush.
- You can enjoy it as is, or serve with a rocket salad seasoned with balsamic vinegar, salt, pepper, olive oil and Moutarde au miel Pommery®.
