Recipe courtesy of Emeril Lagasse
From:
Food Network Magazine
Prosciutto And Mozzarella Panini
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 45 mg
- Sodium
- 1262 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 45 mg
- Sodium
- 1262 mg
Ingredients
Directions
- Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
- Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
- Heat a 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.
- Photograph my Andrew Mccaul
