Grilled Peach & Prosciutto Waffle Panini

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 540 cal
• 26g protein
• 48g carbs
• 28g fat
• 5g fiber

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Ingredients

• 2 medium ripe peaches
• 1 tbsp olive oil
• 1 tbsp honey
• enough for 4 waffles frozen waffle batter mix or prepared Belgian waffle batter
• 6 oz thinly sliced prosciutto
• 8 oz fresh mozzarella, sliced
• 1/3 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 cups arugula
• 1/4 tsp black pepper
• as needed cooking spray

Instructions

1. 1Preheat the waffle maker to medium. Halve and pit the peaches, then cut into 1/2-inch wedges. Toss the wedges gently with olive oil and honey in a small bowl.
2. 2Heat a large nonstick skillet over medium heat. Add the peach wedges in a single layer and cook 2 to 3 minutes per side until caramelized and tender with golden edges. Transfer to a plate and cool slightly.
3. 3Prepare the waffle batter according to package or recipe directions. Lightly spray the waffle iron and cook four golden, crisp waffles, about 4 minutes each, until steam slows and surfaces are browned.
4. 4Keep finished waffles warm on a wire rack so they stay crisp. Once cool enough to handle, split each waffle carefully through the equator to create thinner top and bottom pieces for sandwiching.
5. 5On each bottom waffle half, layer fresh mozzarella slices, folded prosciutto, caramelized peach wedges, a few basil leaves, and a small handful of arugula. Grind black pepper over the filling.
6. 6Drizzle lightly with balsamic glaze, then cap with the matching waffle top. Press gently so the sandwich holds together.
7. 7Return each assembled panini to the preheated waffle maker (or a panini press if preferred). Close the lid and cook 2 to 3 minutes until the cheese softens and the exterior re-crisps with deep waffle grid marks.
8. 8Remove carefully with a spatula. Let rest 1 minute so the cheese sets slightly, then slice in half. Serve warm with any remaining basil scattered on the plate.