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My review
Prosciutto and Provolone Panini Sandwiches
Carapelli® Olive Oil
"The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner."
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Ingredients
19 m servings 798 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Footnotes
- *Panini sandwiches may also be cooked in a ridged grill pan or nonstick skillet over medium heat for 3 to 4 minutes per side.
Nutrition Facts
Per Serving: 798 calories; 63.9 g fat; 27.4 g carbohydrates; 31 g protein; 76 mg cholesterol; 1754 mg sodium. Full nutrition
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Reviews
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1/28/2014
Amazing! I jazzed it up a tiny bit more because I like a hearty panini, so I sauteed spinach, red onions and garlic in olive oil and added that to the mix. Everyone loved it!
7/4/2013
Loved these! Added advice; tear prosciutto into pieces and cut the peppers into smaller slices, so when you eat the sandwich, the whole pieces do not come out...YUM! I think I'll have it for lun...
9/2/2014
Had these for dinner tonight using a salami/prosciutto blend but otherwise followed recipe exactly. EXCELLENT!! Only complaint is the meat tended to come out all at once when you bit into the s...
1/12/2016
Good recipe! I fire roasted fresh peppers instead of using jarred ones, otherwise no change. Next time I'll take the advice of another reviewer to cut peppers and prosciutto into smaller pieces...