MOZZARELLA & PROSCIUTTO PANINI
In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini
Provided by Sara Buenfeld
Categories Brunch, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Yield Makes 2 sandwiches
Number Of Ingredients 6
Steps:
- Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
- Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.
Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium
PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI
Got this off of 30 Minute Meals. This is my new favorite sandwich. I got a Panini maker a couple of months ago and this is made quite frequently on it!
Provided by pines506
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat.
- Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
- Top with an even layer of roasted red pepper and an even layer of mozzarella.
- Top with another slice of bread.
- Drizzle the tops of the assembled sandwiches with olive oil.
- Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
- Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
- Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.
ROSIE PANINI
Steps:
- Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches.
- Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad.
- Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week.
- Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.
PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI
Steps:
- Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.
PANINI WITH ROASTED PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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
PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 4 panini
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.
CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS
I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!
Provided by Whats Cooking from
Categories Lunch/Snacks
Time 15m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
- Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
- Slice the red onion into rings.
- Coat the onions and peppers with olive oil.
- Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
- Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
- Grill red peppers (flat) and next grill the red onion rings. Place on plate.
- Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
- Spread a good amount of the Pesto on the top half of each sandwich.
- Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
- Top each panini with the top half you have already spread the Pesto on.
- Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
- There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
- A Chicken Parmesan Panini!
- Hope you like it!
PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI
Make and share this Prosciutto, Mozzarella, Tomato & Basil Panini recipe from Food.com.
Provided by Juenessa
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
- Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
- Drizzle lightly with dressing, then sprinkle with salt and pepper.
- Press top of bread over.
- Cut bread equally into 4 sandwiches.
- Prepare barbecue (medium heat).
- Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.
PROSCIUTTO AND PESTO PANINI
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium-high heat or a panini press.
- Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
- Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
- Cut sandwich into quarters. Serve immediately.
NO-PRESS PANINI WITH MOZZARELLA, ROASTED RED PEPPER AND BASIL
This is a recipe from Rachel Ray's contest "hey ,can you cook?" From contestant Pete Bakel
Provided by my3beachbabes
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a large skillet over medium heat and melt the butter. Place four slices of bread in the skillet and divide the mozzarella, roasted red peppers and Parmigiano-Reggiano between each of them. Top each with the second slice of bread and cook for another minute or until the bottom sliced is golden brown.
- Carefully flip the panini and cook for another 1-2 minutes or until the cheese has melted and the other side is golden brown.
- To serve, remove the panini from the heat and cut each of them into quarters. Garnish with chopped basil.
Nutrition Facts : Calories 290.7, Fat 15.1, SaturatedFat 8.6, Cholesterol 41, Sodium 642.1, Carbohydrate 26.4, Fiber 1.5, Sugar 2.5, Protein 12.2
PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI
Categories Sandwich Cheese Herb Pork Tomato Picnic Super Bowl Backyard BBQ Lunch Mozzarella Basil Summer Tailgating Grill/Barbecue Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
- Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
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.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
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