Prosciutto Panini With Pesto Mayonnaise Recipes

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

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.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• 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.
• 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.
• Photograph my Andrew Mccaul

TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE

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.

PESTO FOR PROSCIUTTO PANINI

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.

PROSCIUTTO PANINI WITH PESTO MAYONNAISE

Steps:

• In a small bowl, whisk together the mayonnaise and pesto until blended. Preheat a grill pan and panini press over medium heat for 5 minutes. Meanwhile, lay the bread slices on a clean work surface. Brush one side of each slice with olive oil, turn the slices over and spread pesto mayonnaise on the slices. Arrange the mixed baby greens on 2 of the slices and top with the prosciutto and cheese. Then top each with one of the remaining bread slices, oiled side up. Remove the panini press from the grill pan and arrange the sandwiches in the pan. Place the press on the sandwiches and cook until grill marks appear underneath, about 1 minute. Turn the sandwiches over and cook for about 1 minute more. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.