Provolone Panini with Prosciutto and Rosemary Roasted Peppers
Prep Time: 20
Cook Time: 5
Serves: Serves: 4
Ingredients
- 2 red bell peppers, cut into strips or cubes
- 2 tsp. chopped fresh rosemary
- 2 tsp. extra virgin olive oil
- Salt and pepper
- 4 ciabatta rolls*
- 12 slices Sargento® Deli Style Sliced Provolone Cheese
- 8 oz. thinly sliced prosciutto
Directions
Toss red peppers with rosemary and oil; season to taste with salt and freshly ground black pepper. Transfer mixture to a baking sheet. Bake in a preheated 400°F oven 15 minutes or until peppers are tender.
Preheat panini grill or heat gas grill to medium-low.
Slice off the domed tops of the ciabatta rolls. Split the rolls horizontally. Turn bottom halves up and top with 4 slices cheese, the prosciutto, the peppers and remaining 8 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
Cook sandwiches in preheated panini maker (in batches if necessary) or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.
Tips
- *8 large slices rustic Italian bread may be substituted.