Prosciutto And Mozzarella Panini (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
2. 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.
3. 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.
4. Photograph my Andrew Mccaul
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