Prosciutto and Provolone Panini Sandwiches

Prosciutto and Provolone Panini Sandwiches

3 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    19 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (3)

Rate This Recipe
Lucky13
1

Lucky13

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!

Raquel
0

Raquel

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!

Rex Hutcheson
0

Rex Hutcheson

A very good recipe.

More Reviews

Similar Recipes

Turkey Avocado Panini
(45)

Turkey Avocado Panini

Turkey and Provolone Sandwiches
(33)

Turkey and Provolone Sandwiches

Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce
(9)

Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
(7)

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Grilled Halibut with Fennel and Orange
(4)

Grilled Halibut with Fennel and Orange

Open Faced Egg Sandwiches with Arugula Salad
(6)

Open Faced Egg Sandwiches with Arugula Salad

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Turkey Avocado Panini

>

next recipe:

Pesto and Balsamic Waffle Sandwiches