Sandwiches, Wraps & Panini
Prosciutto & Provolone Panini
Prep Time: 20 min | Cook Time: 5 min | Servings: 4 | Calories: 403
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Prep Time
20 min
Cook Time
5 min
Servings
4
Calories
403
These panini put an all-star cast of flavors together from savory slices of prosciutto layered onto Sargento® Sliced Provolone Cheese with strips of red peppers tossed in rosemary and roasted until tender. Put it all between a hearty ciabatta roll and grill to ideal crispiness.
Ingredients
- 2 red bell peppers, cut into strips or cubes
- 2 tsp. chopped fresh rosemary
- 2 tsp. extra virgin olive oil
- Salt and pepper
- 4 ciabatta rolls*
- 12 slices Sargento® Sliced Provolone Cheese
- 8 oz. thinly sliced prosciutto
Directions
- Toss red peppers with rosemary and oil; season to taste with salt and freshly ground black pepper. Transfer mixture to a baking sheet. Bake in a preheated 400°F oven 15 minutes or until peppers are tender.
- Preheat panini grill or heat gas grill to medium-low.
- Slice off the domed tops of the ciabatta rolls. Split the rolls horizontally. Turn bottom halves up and top with 4 slices cheese, the prosciutto, the peppers and remaining 8 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
- Cook sandwiches in preheated panini maker (in batches if necessary) or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.
