Prosciutto Panini With Pesto Mayonnaise Food

PROSCIUTTO AND MOZZARELLA PANINI

Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Prosciutto and Provolone Panini Sandwiches image

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

Ingredients

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

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

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

Ingredients

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

PESTO FOR PROSCIUTTO PANINI

Pesto for Prosciutto Panini image

Provided by Martha Stewart

Categories Italian Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 cups extra-virgin olive oil
1/2 cup Parmigiano Reggiano
1/4 cup pine nuts
1 teaspoon unsalted butter, room temperature
2 bunches basil, leaves only, well washed and dried
Coarse salt and freshly ground pepper

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.

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