Recipe by Carapelli®
"The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner."
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CARAPELLI® Extra Virgin Olive Oil
rustic Italian or sourdough bread
prepared basil pesto
16 thin slices
12 thin slices
whole, well-drained bottled roasted red peppers, cut into strips
Amazing! I jazzed it up a tiny bit more because I like a hearty panini, so I sauteed spinach, red onions and garlic in olive oil and added that to the mix. Everyone loved it!
Loved these! Added advice; tear prosciutto into pieces and cut the peppers into smaller slices, so when you eat the sandwich, the whole pieces do not come out...YUM! I think I'll have it for lunch today! Can't wait!
A very good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Prosciutto and Provolone Panini Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 575
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