Grilled Peach & Prosciutto Waffle Panini

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 ripe peaches
• 1 tbsp olive oil
• 8 Belgian-style frozen waffles or fresh waffle rounds
• 6 oz thinly sliced prosciutto
• 8 oz fresh mozzarella, sliced
• 1/3 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1/4 tsp black pepper
• as needed cooking spray

Instructions

1. 1Preheat a waffle maker to medium so it can double as a panini press; coat the plates lightly with cooking spray.
2. 2Halve and pit the peaches, then cut them into half-inch wedges. Warm a skillet over medium heat with the olive oil and sear the wedges until they soften and pick up caramelized golden spots, about 2 to 3 minutes per side; they should smell fragrant but still hold shape.
3. 3Lay out four waffle rounds as bases. Drape prosciutto folds across each, then add mozzarella slices so they will melt into the fruit.
4. 4Tuck seared peach wedges and whole basil leaves over the cheese, grind on a little black pepper, and drizzle lightly with balsamic glaze.
5. 5Top each stack with a second waffle round and transfer one sandwich at a time to the preheated waffle maker.
6. 6Close the lid firmly so the grids press the panini; cook until the cheese is fully melted, the exterior is re-crisped and marked, and the edges look toasty, usually 3 to 4 minutes.
7. 7Open carefully—steam will release—and check that the mozzarella has oozed slightly into the waffle pockets.
8. 8Transfer finished panini to a cutting board, rest one minute so the filling sets, then slice on the diagonal.
9. 9Repeat with remaining sandwiches, wiping the plates if any cheese sticks.
10. 10Serve warm with any leftover basil scattered on the plate for a bright, summery lunch that travels well if wrapped.