Prosciuttoandfontinapanini Recipes

Steps:

• 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

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:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

Steps:

• Bring 1 cup water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth. do ahead Fig jam can be made 3 days ahead. Cover and chill.
• Preheat oven to 400°F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Cook panini in panini press according to manufacturer's instructions. Alternatively, heat heavy large skillet over medium heat. Working in batches, place panini in skillet. Place large cast-iron or other heavy skillet atop panini. Fill skillet with bricks or large cans to weigh down. Cook until bottoms of rolls are golden, about 4 minutes. Remove top skillet and turn panini over, then place skillet atop panini. Cook until golden and cheese melts, about 4 minutes longer. Cut in half and serve.

Steps:

• On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Cook tortellini to package instructions.
• In a fry pan on med-high heat cook garlic and rosemary in oil until fragrant.
• Cut up the prosciutto into small strips.
• Add to garlic and rosemary. Cook until browned.
• Add the butter and cheese.
• Take off heat and toss with the tortellini.
• Garnish with black pepper and more parmesan cheese.

Steps:

• Preheat oven to 350°F. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6-8 minutes. Let cool (meat will crisp as it cools).
• Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
• Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Steps:

• With a mallet, gently pound each chicken breast between waxed paper.
• The breasts should be one inch thick.
• Preheat oven to 350 degrees.
• Place one slice of proscuitto on top of each chicken breast.
• With the back of your knife, tap the proscuitto lightly on the chicken breast.
• This will make the proscuitto adhere to the chicken.
• Preheat your 9" skillet with the oil until it becomes hot, not smokey.
• Turn heat to medium/high.
• Lay each piece of chicken, proscuitto side down, into the oiled pan.
• Turn the heat down to medium.
• Let it be.
• Moving the chicken around will cause it to become tough.
• Cook for 3- 4 minutes or until golden brown on one side.
• Gently turn the chicken pieces over and continue to cook.
• While the chicken is browning, add the tomato sauce to the pan.
• Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
• Sprinkle the flour into the tomato sauce.
• The sauce will begin to thicken.
• Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
• Place the skillet into the preheated oven and cook for another 15 minutes.
• Remove from oven, plate and serve with pasta, rice or lentils.
• Serve with crusty Italian bread.

Steps:

• Preheat grill to LOW.
• Whisk together the balsamic vinegar and olive oil in a small bowl.
• Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the "white" or inside of the bread, leaving as MUCH bread as possible for the sandwich.
• Cut the loaf horizontally into two 1/2 inch thick slices.
• Lightly brush the inside of each slice with the balsamic mixture.
• Place a single layer of cheese on the bottom half.
• Then add a layer of prosciutto, then tomatoes.
• Lightly salt and pepper to taste.
• Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
• Brush sandwich on both sides with olive oil.
• Oil the grill grates lightly with oil.
• Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
• Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
• Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
• Cut into triangles or rectangles, the size of 3 good bites and serve hot.