Pesto For Prosciutto Panini Food

PESTO FOR PROSCIUTTO PANINI

Steps:

• In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

PROSCIUTTO AND MOZZARELLA PANINI

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

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

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.

CLASSIC PESTO

Steps:

• Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.