Serves 4
A really delicious sandwich and incredibly easy to make.
Prep Time: 10 min Cook Time: 8 min Total Time: 18 min
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 sun dried tomatoes
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 sun dried tomatoes, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.
Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer.
Serves 4
I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance. A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you’ll remember this one for years.
Prep Time: 10 min Cook Time: 8 min
Ingredients
4 flat sandwich rolls
3 tablespoons stone-ground mustard
12 thin slices prosciutto, about 8 ounces total
6 slices provolone, about 6 ounces total
2 roasted red bell peppers (from a jar), cut into 1-inch strips
2 cups lightly packed fresh basil leaves
Extra-virgin olive oil
Instructions
Prepare the grill for direct cooking over low heat (250° to 350°F).
Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.
Notes
Special equipment: sheet pan, 2 foil-wrapped bricks
