Ingredients
4 slices sourdough bread (1/2 inch thick)2 teaspoons stone-ground mustard2 slices Havarti cheese (1 ounce each)4 thin slices prosciutto or deli ham5 teaspoons butter, softened, divided2 large eggs1 tablespoon finely chopped onion2 teaspoons grated Parmesan cheese1 teaspoon minced chives1 teaspoon 2% milk
Preparation
Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches.
Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.
