Prosciutto and Havarti Panini

So today was a crazy day so I went simple, a prosciutto and havarti panini sandwich.  This recipe is from Cuisine Magazine's February 2005 issue.

Here's my mise for today, butter, dijon mustard, havarti cheese, prosciutto ham, beaten eggs mixed with parmesan cheese, chives and milk and sourdough bread.

Eggs in the non-stick pan for the omlet portion of the sandwich.

Here's the completed omlet.  This got cut in half and one half was placed on each of the sandwiches.

Here's the assembled sandwiches ready to go in the pan.  The outside of each side was coated with a bit of the butter.

And here is the final product.  I actually pressed the sandwiches by putting another pan on top and weighing it down with a can.  In an ideal world, that other pan would have been hot so both sides cooked at the same time, but I just used a cold pan and flipped the sandwich when it was time.

Overall, this was a great simple recipe to be made on a busy day when you don't have much time.