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Prosciutto and Provolone Panini Sandwiches

Prosciutto and Provolone Panini Sandwiches

  • Prep

    15 m
  • Ready In

    19 m
Carapelli(R)

Carapelli®

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

Raquel
2

Raquel

1/28/2014

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!

Lucky13
1

Lucky13

7/4/2013

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 lunch today! Can't wait!

Cher
0

Cher

9/2/2014

Had these for dinner tonight using a salami/prosciutto blend but otherwise followed recipe exactly. EXCELLENT!! Only complaint is the meat tended to come out all at once when you bit into the sandwich. Not sure what to do about that except let them cool off a bit before serving. But the taste of the sandwich was awesome and will be doing this and variations of this recipe again. Thanks for posting.

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