Grilled Prosciutto, Soppressata, and Mozzarella Panini (Emeril Lagasse) |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 tablespoon plus 1 teaspoon balsamic vinegar |
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 slices ciabatta bread, or other rustic italian white bread, thinly sliced |
4 ounces thinly sliced mozzarella |
2 ounces thinly sliced prosciutto |
2 ounces thinly sliced soppressata |
Directions:
1. Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.
2. Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.
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