Lunch: Prosciutto and Mozzarella Panini

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black 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
Salad ( grape tomatoes, roasted red peppers, and oregano with balsamic vinaigrette), for serving, optional

Instructions

Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.
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 mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.
Heat a large skillet or 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. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.

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