YIELD: 4 servings
½ cup mayonnaise
1½ tsps. dried thyme leaves
½ tsp. grated lemon peel
8 slices whole grain sourdough bread (1/2" thick)
2 medium peaches, thinly sliced
4 very thin prosciutto slices
4 slices sopressatta or other salami
4 slices Gruyere cheese
1 cup watercress leaves
1. Preheat panini press while assembling panini. Mix mayonnaise, thyme and lemon peel in small bowl until well blended.
2. Spread each slice of bread with mayonnaise mixture. Divide peaches, prosciutto, sopressata, cheese and watercress evenly among 4 of the bread slices. Top each with a second slice of bread.
3. Place 2 sandwiches at a time on panini press and close. Cook 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted. Serve warm.
Photo and recipe: McCormick for Chefs