Sunday, May 11, 2008

Grilled Prosciutto, Soppressata and Mozzarella Panini

The ultimate Italian meats and cheese panini from Emeril. I had never thought of putting these meats together in a sandwich, but they are actually great together, especially as a panini. It becomes quite special. That's why I'm adding the recipe, I have to remember it:)

Although the recipe uses a pan to grill this sandwich, I used my panini maker which I love to use. It's faster and looks nicer.

The vinaigrette is also wonderful, which you can use with a submarine sandwich. But it is salty, so if you don't like too much salt, you can skip adding it or adjust it to your taste. Enjoy:)


GRILLED PROSCIUTTO, SOPPRESSATA, AND MOZZARELLA PANINI

Ingredients:

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
4 ounces thinly sliced mozzarella
2 ounces thinly sliced prosciutto
2 ounces thinly sliced soppressata

Directions:
Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice.

Divide the mozzarella equally among the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.

Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.

Yield: 4 servings

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