Prosciutto Mozzarella Tomato Basil Panini Food

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PROSCIUTTO AND MOZZARELLA PANINI



Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

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

CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)



Caprese Panini (Mozzarella, Tomatoes and Basil) image

Make and share this Caprese Panini (Mozzarella, Tomatoes and Basil) recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices county-style bread, 1/2 inch thick
olive oil, for brushing
1 tablespoon mayonnaise (or to taste)
2 slices mozzarella cheese
3 slices tomatoes
1 teaspoon balsamic vinegar
salt & freshly ground black pepper, to taste
2 fresh basil leaves

Steps:

  • Preheat an electric panini maker according to the manufacturer's instructions.
  • Brush one side of each bread slice with olive oil.
  • Lay the slices, oiled side down, on a clean work surface.
  • Spread the top of each slice with 1 Tbs mayonnaise.
  • Place the cheese on one slice and top with the tomato slices.
  • Drizzle with the vinegar and season with salt and pepper.
  • Top with the basil, then with the other bread slice, oiled side up.
  • Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
  • Transfer the sandwich to a cutting board and cut in half.
  • Serve immediately.
  • Serves 1.

PANINI



Panini image

Provided by Lynne Feifer

Categories     Main Course

Number Of Ingredients 10

8 slices Italian bread
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, minced
salt and freshly ground pepper
8 thin slices Prosciutto
12 slices tomatoes
16 thin slices red onion
10 ounces whole-milk mozzarella, sliced thin
1/4 cup fresh basil leaves

Steps:

  • Preheat grill to medium-high heat, and in a small bowl mix together the olive oil, balsamic vinegar, and garlic. Season with salt and pepper.
  • Brush two slices of Italian bread with the dressing on the inside. On one side with the dressing side up, place the prosciutto, red onions, and tomatoes.
  • Place the mozzarella over the tomatoes and then top with the basil leaves. Place the second piece of Italian bread, dressing side down on top of the assembled sandwich.
  • Repeat with remaining ingredients.
  • Place on grill and cook until bread is golden brown and cheese has melted.

Nutrition Facts : Calories 1989 kcal, Carbohydrate 106 g, Protein 17 g, Fat 168 g, SaturatedFat 46 g, Cholesterol 5 mg, Sodium 676 mg, Fiber 9 g, Sugar 65 g, ServingSize 1 serving

TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE



Tomato, Basil, Fresh Mozzarella & Prosciutto Panini Recipe image

A sandwich needn't to be complicated to be great and this prosciutto panini doesn't disappoint! A combination of herbs and vegetables for a delicious feast!

Provided by Recipes.net Team

Categories     Sandwich

Time 25m

Yield 6

Number Of Ingredients 14

1 large focaccia bread
1 cup Roasted Red Bell Pepper Tapenade
3 washed, chopped green onions
1 tbsp rinsed and drained capers
1 tbsp chopped fresh oregano
⅓ cup olive oil
¼ cup sherry wine vinegar
to taste salt and freshly ground black pepper
4 large, cut into ¼-inch thick slices ripe tomatoes
1 lb cut into 24 thin slices fresh mozzarella cheese
24 large whole basil leaves
12 oz thinly sliced prosciutto
1/2 cup grated Parmesan cheese
for garnish basil sprigs

Steps:

  • Cut the focaccia in half horizontally and then into 6 equal squares.
  • Remove the top 6 squares, leaving the focaccia in its original shape.
  • Brush the inner sides of the top 6 squares with the tapenade.
  • In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.
  • Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia.
  • Top with the Parmesan cheese.
  • Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.
  • Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

Nutrition Facts : Calories 812.00kcal, Carbohydrate 42.00g, Cholesterol 103.00mg, Fat 57.00g, Fiber 4.00g, Protein 34.00g, SaturatedFat 21.00g, ServingSize 6.00, Sodium 1,734.00mg, Sugar 5.00g

PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI



Prosciutto, Mozzarella, Tomato, and Basil Panini image

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

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomato slices
12 large fresh basil leaves
1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

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, MOZZARELLA, TOMATO & BASIL PANINI



Prosciutto, Mozzarella, Tomato & Basil Panini image

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

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomatoes, slices
12 large fresh basil leaves
16 ounces ciabatta, halved horizontally (13x6 1/2x1 1/2 inches)
salt
pepper

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.

PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI



Proscuitto, Mozzarella and Sauteed Tomato Panini image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 3 servings

Number Of Ingredients 8

1 loaf Italian bread
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tomatoes, sliced
1 1/2 cups arugula leaves
12 ounces fresh mozzarella
12 ounces prosciutto de Parma

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.

MOZZARELLA & PROSCIUTTO PANINI



Mozzarella & prosciutto panini image

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

4 thin slices ciabatta bread (cut diagonally for longer slices)
4 slices prosciutto
4 slices mozzarella (half a 125g pack)
1 roasted red pepper from a jar, halved
8 large basil leaves
olive oil for brushing

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

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