Panini san daniele, arugula pesto and pecans

Servings: 4

Prep Time: 15 minutes

Cook Time: About 20 minutes

Ingredients

• 4 panini buns
• 16 to 24 slices Prosciutto di San Daniele
• 1 ball mozzarella di Bufala
• 8 slices eggplant, roasted

Roasted eggplant

• 8 slices eggplant
• 90 ml (6 tbsp) olive oil
• 5 ml (1 tsp) mixed herbs of Provence
• Salt and pepper to taste

Pesto

• 1 L (4 cups) arugula
• 125 ml (1/2 cup) Grana Padano cheese, grated
• 1 clove garlic, minced
• 125 ml (1/2 cup) pecans, toasted
• 125 ml (1/2 cup) olive oil
• 30 ml (2 tbsp) balsamic vinegar (white or red)
• Salt and pepper to taste taste

Preparation

1. Preheat the oven, rack in the center to 220 °C (425 °F).
2. On a baking sheet covered with parchment paper or a silicone mat, spread the eggplant slices, brush them generously with olive oil, salt, pepper, sprinkle with the herbes de Provence and bake for about 20 minutes, until the eggplant slices are lightly grilled and well roasted. Set aside.
3. In a tall container, using a hand blender, puree the arugula, cheese, garlic, pecans, olive oil, vinegar, salt and pepper. Check the seasoning. Set aside.
4. Open each bun in half on one side, top with the prepared pesto, spread the sliced ​​mozzarella, eggplant, San Daniele ham and close.
5. In a hot pan, grill each bun, 5 minutes on each side. In the pan, remember to crush the panini, using a spatula or another pan. (An electric grill can do the trick).