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.
Had these for dinner tonight using a salami/prosciutto blend but otherwise followed recipe exactly. EXCELLENT!! Only complaint is the meat tended to come out all at once when you bit into the sandwich. Not sure what to do about that except let them cool off a bit before serving. But the taste of the sandwich was awesome and will be doing this and variations of this recipe again. Thanks for posting.
* 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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