Recipe courtesy of Emeril Lagasse
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Prosciutto And Mozzarella Panini
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

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

Directions

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

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