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Recipes

Provolone Panini with Prosciutto and Rosemary Roasted Peppers

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INGREDIENTS

  • 2 red bell peppers, cut into strips or cubes
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. extra virgin olive oil
  • Salt and pepper
 

DIRECTIONS

  • 1

    Toss red peppers with rosemary and oil; season to taste with salt and freshly ground black pepper. Transfer mixture to a baking sheet. Bake in a preheated 400°F oven 15 minutes or until peppers are tender.

  • 2

    Preheat panini grill or heat gas grill to medium-low.

  • 3

    Slice off the domed tops of the ciabatta rolls. Split the rolls horizontally. Turn bottom halves up and top with 4 slices cheese, the prosciutto, the peppers and remaining 8 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.

  • 4

    Cook sandwiches in preheated panini maker (in batches if necessary) or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.

Provolone Panini with Prosciutto and Rosemary Roasted Peppers

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • *8 large slices rustic Italian bread may be substituted.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 406

Total Fat 24.2g

Saturated Fat 11.4g

Trans Fat 6.3g

Polyunsaturated Fat 1.0g

Cholesterol 89g

Sodium 2039g

Carbohydrates 15g

Protein 33g

Dietary Fiber 1g

Vitamin A 136g

Vitamin C 41g

Calcium 446g

Iron 1g