Prosciutto and Mozzarella Panini

1

Ingredients

  • 60ml extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons minced fresh oregano, or 1 teaspoon dried
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread
  • 113g thinly sliced mozzarella cheese
  • 113g thinly sliced prosciutto
  • 170g jarred roasted red peppers, drained, and torn into 1-inch wide pieces
  • Salad (grape tomatoes, roasted red peppers, and oregano with balsamic vinaigrette), for serving, optional

Use imperial measurements

Method

How to make Prosciutto and Mozzarella Panini

Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.

Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.

Heat a large frying pan or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.

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