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.
Ingredients
- CARAPELLI® Extra Virgin Olive Oil: 0.5 cup
- slices rustic Italian or sourdough bread: 8 piece
- prepared basil pesto: 0.25 cup
- thin slices provolone cheese: 16 piece
- thin slices prosciutto: 12 piece
- whole, well-drained bottled roasted red peppers: 4 piece (cut into strips)
Metric Conversion
Stages of cooking
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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.
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Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
