Goat Cheese, Spinach and Black Forest Schinken Panini
Panino; pl Panini [pah-NEE-noh; pah-NEE-nee] Italian for “small bread” referring to a sandwich or roll. Schwarzwald (“Black Forest”) Ham is super delicious. Black Forest Schinken is the authentic German answer to Italian prosciutto, made in the picturesque Black Forest, following traditional family recipes. Produced with carefully selected pork meat, hand salted and seasoned with various, authentic spices.
Black Forest Ham
Black Forest Ham is cured for several weeks and smoked with Black Forest fir tree wood. Most Schinken is allowed to cure for 12 weeks but many German companies allow the Schinken to cure much longer, resulting in a superior Schinken of the highest quality. Black Forest Schinken is deliciously smokey with an enticing aroma.
Black Forest Schinken is always sliced paper thin and can replace Italian prosciutto in any recipe. Traditionally served on German Rye, with a thin smear of German Mustard. Today we are paring smokey Black Forest Ham with sweet, creamy Honey Goat Cheese and fresh baby Spinach leaves. I love the way ciabatta rolls crisp up on a panini press, so that is what I usually go with. A thin smear of mustard is optional, but recommended:)
Italy meets Germany in this delicious Panini
- 1 ciabatta roll cut in half
- 2 ounces honey goat cheese
- 4 fresh baby spinach leaves
- 4 slices Black Forest Schinken Ham
- 1 tablespoon mustard
Spread both sides of the ciabatta roll with the honey goat cheese.
On one panini half, place spinach on top of the cheese.
Top spinach with Black Forest Schinken. Top with mustard.
Place the other panini half on top of the black forest schinken
Using a panini press, lightly brown roll on both sides.
Cut in half and serve warm