Pesto Ham Prosciutto Cheese Sandwich Food

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PROSCIUTTO AND PESTO PANINI



Prosciutto and Pesto Panini image

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

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

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.

GRILLED PESTO, HAM AND PROVOLONE SANDWICHES



Grilled Pesto, Ham and Provolone Sandwiches image

These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons mayonnaise
4 teaspoons prepared pesto
8 slices sourdough bread
8 ounces thinly sliced deli ham
1/2 cup loosely packed basil leaves
4 pickled sweet cherry peppers, chopped
1 plum tomato, thinly sliced
3/4 cup shredded provolone cheese
2 tablespoons butter, softened

Steps:

  • In a small bowl, mix mayonnaise and pesto; spread over 4 slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 464 calories, Fat 26g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1701mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

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