Prosciutto And Mozzarella Panini

PUBLISHED ON: 02.05.2010

During the week our home life is hectic. We are forever trying to figure out what’s for dinner! The doors in the pantry are endlessly opened and closed. The refrigerator too. If we can find a meal that is simple and satisfying, and can be made in the time that we have, then it is a keeper.

Grilled sandwiches top our list and can be a flavorful healthy option.

Proscuitto And Mozarella Panini
Recipe from Emeril Lagassee

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano or 1 teaspoon dried
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices (1/2-inch thick) ciabatta or other rustic italian white bread
4 ounces thinly sliced mozarella cheese
4 ounces thinly sliced proscuitto
6 ounces jarred roasted red peppers, drained
1. Whisk the olive oil, vinegar, oregano, garlic, salt and pepper together in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozarella equally over one side of each slice. Top 4 of the bread slices with the proscuitto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette side down.
3. Heat a large skillet or grill pan over medium heat. Add the 4 sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately.

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