Panini with Mozzarella, Prosciutto and Roasted Yellow Pepper
You can be creative with this sandwich using many different filling combinations including vegetarian version to your liking.
Makes 2 servings
4 ounces fresh Mozzarella or Italian Fontina (Valle’ Aosta) cheese cut into 8 slices
4 thin slices Prosciutto de Parma
4 fresh basil or arugula leaves
1/4 cup roasted red or yellow peppers cut into thin strips
1 tablespoon of extra virgin olive oil
Trim the cheese slices to fit the bread.
If the cheese is juicy pat it dry.
Place half of the cheese in a single layer on two slices of the bread.
Top with the Prosciutto de Parma slices cut to fit.
Top with the basil or arugula and the peppers.
Top with the remaining cheese.
Place remaining bread on top and press down firmly with your hands.
Brush a teaspoon of the olive oil on top of each exposed bread slice.
Place the Skillet Grill and the Panini Press (rib side down) side by side over two heat sources.
Preheat over a medium heat setting for 3 to 4 minutes. [Do not oil either piece before heating.]
The heating surfaces are ready for use if a few droplets of water sizzle on each surface.
Place one sandwich, oil side down in the Skillet Grill and quickly brush the other side of the bread with a scant teaspoon of oil.
Top the Panini sandwich with the press and cook until the sandwich is cooked to your liking, about 3 minutes.
Remove with a spatula and repeat for the second sandwich.
[Note: you may need to reheat the Panini Press if it has cooled, but wipe off any excess oil before doing so.]
Remove the toasted sandwiches to a cutting board and slice on an angle to serve.