Pesto For Prosciutto Panini Recipes

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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

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

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

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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