Mozzarella, Prosciutto and Roasted Red Pepper Panini

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • Two 7-inch ciabatta rolls, split
  • 5 tbsp. olive oil
  • 4 oz. fresh mozzarella, cut into 4 slices
  • 2 jarred roasted red bell peppers, about the size of the rolls
  • 2 oz. sliced prosciutto
  • 1 cup baby arugula
  • 2 tbsp. red wine vinegar

Directions

  1. Heat a Cast-Iron Grill Pan over medium heat.

  2. Lay the roll halves cut-side up on a work surface. Drizzle the bottom of each roll with 1 tbsp. oil, then top each with half of the mozzarella, red peppers, prosciutto and arugula. Drizzle the top of each roll with 1 tbsp. oil and 1 tbsp. vinegar and close the panini.

  3. Add the remaining tbsp. oil to the pan. Add the panini, place a heavy skillet or heatproof bowl on top as a weigh and cook until the cheese begins to melt and grill marks appear, 4 to 6 minutes. Flip the panini, replace the weight and cook until the cheese is fully melted and the panini are toasted and crisp, another 4 to 5 minutes. Cut in half and serve warm.

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