Sandwiches, Wraps & Panini

Prosciutto & Provolone Panini

Prep Time: 20 min  |  Cook Time: 5 min  |  Servings: 4  |  Calories: 403
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Prosciutto & Provolone Panini
Prep Time
20 min
Cook Time
5 min
Servings
4
Calories
403

These panini put an all-star cast of flavors together from savory slices of prosciutto layered onto Sargento® Sliced Provolone Cheese with strips of red peppers tossed in rosemary and roasted until tender. Put it all between a hearty ciabatta roll and grill to ideal crispiness.

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® Sliced Provolone Cheese
  • 8 oz. thinly sliced prosciutto
Directions
  1. 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.
  2. Preheat panini grill or heat gas grill to medium-low.
  3. 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.
  4. 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.

Serving Size 4

Calories 403

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.30g 37%
Sat. Fat 12.20g 57%
Mono Unsat. Fat 6.20g
Poly Unsat. Fat 1.00g
Cholesterol 84mg 30%
Sodium 2039mg 85%
Amount/Serving%DV*
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Sugars 0g
Protein 33g
Amount/Serving%DV*
Vitamin A 136RE
Vitamin C 41mg 68%
Calcium 448mg 45%
Iron 1mg 6%