PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
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
MOZZARELLA PANINI
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 3
Number Of Ingredients 6
Steps:
- Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.
- Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
- Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
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.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 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, Sodium 1753.6 mg, Sugar 3.3 g
PROSCIUTTO COTTO, MOZZARELLA, AND HOT MUSTARD PANINI
Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This recipe uses prosciutto cotto.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a panini grill.
- Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split rolls horizontally.
- Coat the tops and bottoms of the ciabatta with a smattering of Hot Mustard.
- Use 3 slices of prosciutto cotto to cover the bottom halves of the rolls.
- Follow with a spread of arugula leaves and top with sliced mozzarella, covering the sandwich from end to end with a thin, even layer of cheese; set roll tops in place.
- Grill the sandwiches for 3 minutes until the bread is crisp and toasted, and the cheese is warmed and slightly melted.
Nutrition Facts : Calories 181.7, Fat 13.2, SaturatedFat 7.5, Cholesterol 44.8, Sodium 531.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.1, Protein 13.3
PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI
Steps:
- Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.
MOZZARELLA & PROSCIUTTO PANINI
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
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
PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI
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
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.
PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI
Make and share this Prosciutto, Mozzarella, Tomato & Basil Panini recipe from Food.com.
Provided by Juenessa
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
PROSCIUTTO AND PESTO PANINI
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium-high heat or a panini press.
- Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
- Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
- Cut sandwich into quarters. Serve immediately.
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