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Prosciutto And Mozzarella Panini

Recipe courtesy of Emeril Lagasse

From: Food Network Magazine

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

From: Food Network Magazine

Prosciutto And Mozzarella Panini

Name: Prosciutto And Mozzarella Panini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

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Level: Easy
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

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

Courtesy of Food Network Magazine