Prosciutto and Provolone Panini Sandwiches

Prosciutto and Provolone Panini Sandwiches

4

"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."

Ingredients

19 m {{adjustedServings}} servings 798 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 63.9 g
  • 98%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1754 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Footnotes

  • *Panini sandwiches may also be cooked in a ridged grill pan or nonstick skillet over medium heat for 3 to 4 minutes per side.
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Reviews

4
  1. 6 Ratings

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Amazing! I jazzed it up a tiny bit more because I like a hearty panini, so I sauteed spinach, red onions and garlic in olive oil and added that to the mix. Everyone loved it!

Loved these! Added advice; tear prosciutto into pieces and cut the peppers into smaller slices, so when you eat the sandwich, the whole pieces do not come out...YUM! I think I'll have it for lun...

A very good recipe.