Redpeppereggandprovolonepanini Recipes

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RED PEPPER, EGG AND PROVOLONE PANINI



Red Pepper, Egg and Provolone Panini image

Yummy! This recipe was adapted from one published in Relish magazine, which comes as an insert in our local newspaper. Their suggestion of adding sautéed or grilled red onion slices for variety sounds good, too.

Provided by GaylaJ

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

4 slices crusty Italian bread, 1/2-inch thick (recipe called for Sicilian-style sesame semolina bread, which is not in this ingredient database)
3 large eggs
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup jarred roasted red pepper, drained (feel free to roast your own, of course)
2 ounces sharp provolone cheese, sliced
1 ounce parmesan cheese, sliced
olive oil

Steps:

  • Preheat panini grill or stove-top griddle pan (see note below).
  • In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
  • Heat a nonstick skillet over medium-high heat; add egg mixture.
  • Cook, lifting the edges with a fork, until set (2 to 3 minutes).
  • Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
  • Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
  • Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).

Nutrition Facts : Calories 387.4, Fat 20.6, SaturatedFat 10, Cholesterol 349.3, Sodium 1573.7, Carbohydrate 23.5, Fiber 1.7, Sugar 1.2, Protein 26

PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA



Panini with Prosciutto, Roasted Pepper and Mozzarella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 11m

Yield 4 panini

Number Of Ingredients 5

1/3 pound thinly sliced prosciutto di Parma
8 thin slices chewy, crusty Italian bread from a large loaf
1 (16-ounce) jar roasted red peppers, drained well
1 pound fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

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