Prosciutto and Provolone Panini Sandwiches recipe

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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

Nutrition Info

798.5 calories
carbohydrate: 27.4 g
cholesterol: 75.8 mg
fat: 63.9 g
fiber: 2.1 g
protein: 31 g
saturatedFat: 21.9 g
servingSize: -
sodium: 1753.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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