Prosciutto and Provolone Panini Sandwiches

The total flavor combo--prosciutto, Provolone, pesto, and roasted apprehension peppers--on rustic bread and toasted in a panini press makes a loud lunch or a quick, vivacious dinner.

The ingredient of Prosciutto and Provolone Panini Sandwiches

1. u00bd cup CARAPELLIu00ae additional supplementary Virgin Olive Oil
2. 8 slices rustic Italian or sourdough bread
3. u00bc cup prepared basil pesto
4. 16 thin slices Provolone cheese
5. 12 thin slices prosciutto
6. 4 whole, well-drained bottled roasted red peppers, cut into strips

The instruction how to make Prosciutto and Provolone Panini Sandwiches

1. Heat a panini grill or waffle iron. Brush oil beyond bread slices. face 4 slices over; expand progress pesto evenly higher than bread. culmination subsequent to half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and steadfast cheese. unventilated sandwiches when steadfast bread oiled sides up.
2. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutritions of Prosciutto and Provolone Panini Sandwiches

calories: 798.5 calories
carbohydrateContent: 27.4 g
cholesterolContent: 75.8 mg
fatContent: 63.9 g
fiberContent: 2.1 g
proteinContent: 31 g
saturatedFatContent: 21.9 g
servingSize:
sodiumContent: 1753.6 mg
sugarContent: 3.3 g
transFatContent:
unsaturatedFatContent: