Prosciutto And Provolone Panini Sandwiches Recipes
PROSCIUTTO PROVOLONE PANINI
During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. -Candy Summerhill, Alexander, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 404 calories, Fat 25g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 986mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
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
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
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
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
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