Recipe by pines506
Got this off of 30 Minute Meals. This is my new favorite sandwich. I got a Panini maker a couple of months ago and this is made quite frequently on it!
Top Review by Ilysse
I love these. I make them usually durring the winter when tomatoes arn't the best. During the summer I do the same thing but with fresh tomatoes. I usually use my own pappers and use the oil from them as well. I love this on chiabatta bread the best. Also try adding marinated artichoke hearts, anchovies or roasted or sundried tomatoes or all the above. Also very good with thinly sliced onion especially when the vadalias are in season. Oh and a basil leaf or two or a shake of oregano is also a nice addition. Can you tell I love this? lol This is a great base for all sorts of combinations :-)
- 1⁄3 lb thinly sliced prosciutto di Parma
- 8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
- 1 (16 ounce) jar roasted red peppers, drained well
- 1 lb fresh mozzarella cheese, sliced
- olive oil, for drizzling
Directions See How It's Made
- Preheat a grill pan or large nonstick griddle over medium to medium high heat.
- Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
- Top with an even layer of roasted red pepper and an even layer of mozzarella.
- Top with another slice of bread.
- Drizzle the tops of the assembled sandwiches with olive oil.
- Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
- Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
- Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.