Prosciutto and Provolone Panini Sandwiches

4.7
(15)

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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6
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Prep Time:
15 mins
Additional Time:
4 mins
Total Time:
19 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup CARAPELLI® Extra Virgin Olive Oil

  • 8 slices rustic Italian or sourdough bread

  • ¼ cup prepared basil pesto

  • 16 thin slices Provolone cheese

  • 12 thin slices prosciutto

  • 4 whole, well-drained bottled roasted red peppers, cut into strips

Directions

  1. 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.

  2. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Tips

*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)

799 Calories
64g Fat
27g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 799
% Daily Value *
Total Fat 64g 82%
Saturated Fat 22g 110%
Cholesterol 76mg 25%
Sodium 1754mg 76%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 31g
Vitamin C 51mg 257%
Calcium 722mg 56%
Iron 3mg 15%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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