Emeril's Prosciutto and Mozzarella Panini |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Found in the May 2010 FN magazine. Ingredients:
1/4 cup extra-virgin olive oil |
1 tablespoon balsamic vinegar |
2 teaspoons fresh oregano, minced (or 1 teaspoon dried) |
1 teaspoon garlic, minced |
kosher salt & fresh ground pepper |
8 1/2 inches thick slices ciabatta |
4 ounces mozzarella cheese, thinly sliced |
4 ounces prosciutto, thinly sliced |
6 ounces jarred roasted red peppers, drained and torn into 1 inch wide pieces |
Directions:
1. Whisk the olive oil, balsamic vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
2. 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.
3. 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.
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