Grilled Prosciutto Soppressata And Mozzarella Panini Recipes

PROSCIUTTO AND MOZZARELLA PANINI

Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
Photograph my Andrew Mccaul

GRILLED VEGETABLE AND MOZZARELLA PANINI

Grilled Vegetable and Mozzarella Panini image

Provided by Marge Perry

Categories Sandwich Cheese Kid-Friendly Back to School Lunch Mozzarella Eggplant Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil cooking spray
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
1 medium zucchini, cut into 8 slices (1/4 inch each)
1 red bell pepper, cored, seeded and quartered
8 slices ciabatta
1 cup shredded reduced-fat mozzarella
8 large fresh basil leaves

Steps:

Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.

MOZZARELLA & PROSCIUTTO PANINI

Mozzarella & prosciutto panini image

In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini

Provided by Sara Buenfeld

Categories Brunch, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Yield Makes 2 sandwiches

Number Of Ingredients 6

Ingredients

4 thin slices ciabatta bread (cut diagonally for longer slices)
4 slices prosciutto
4 slices mozzarella (half a 125g pack)
1 roasted red pepper from a jar, halved
8 large basil leaves
olive oil for brushing

Steps:

Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium

GRILLED VEGETABLE AND MOZZARELLA PANINI

Grilled Vegetable and Mozzarella Panini image

Provided by Food Network

Yield 4 panini

Number Of Ingredients 10

Ingredients

1 sweet red pepper, spilt and seeded, cut each half into thirds
1 green zucchini, about 1/3 pound, cut into long slices
1 Asian eggplant, about 1/3 pound, cut into long strips
4 tablespoons olive oil
Salt and pepper
1 thin ficelle or baguette french bread
1 pound fresh mozzarella or fontina cheese, sliced into thin even slices
1/4 cup basil leaves
Balsamic vinegar
Fresh herbs

Steps:

Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.

PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI

Prosciutto, Mozzarella, Tomato, and Basil Panini image

Categories Sandwich Cheese Herb Pork Tomato Picnic Super Bowl Backyard BBQ Lunch Mozzarella Basil Summer Tailgating Grill/Barbecue Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomato slices
12 large fresh basil leaves
1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

Steps:

Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

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