Prosciutto And Mozzarella Panini Recipes

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

Steps:

• 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 pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

Steps:

• Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
• Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Steps:

• 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.

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
• Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
• Drizzle lightly with dressing, then sprinkle with salt and pepper.
• Press top of bread over.
• Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat).
• Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Steps:

• Preheat a grill pan over medium-high heat or a panini press.
• Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
• Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
• Cut sandwich into quarters. Serve immediately.