Provolone PaniniRosemary roasted red peppers add both great color and flavor to this panini.



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August 2009

Product Reviews / Main Nibbles / Bread Products

Panini Pizzazz

Page 7: Provolone Panini With Prosciutto & Rosemary Roasted Peppers

This is Page 7 of an 8-page article. Click the black links below to visit other pages. See Page 1 for information about a panini pan/panini press.

On The Menu:

Provolone Panini With Prosciutto & Rosemary Roasted Peppers

Ingredients For 4 Panini

  • 2 red bell peppers, cut into strips or squares
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons extra virgin olive oil
  • Salt and pepper
  • 4 ciabatta rolls or substitute 8 large slices rustic Italian bread
  • 12 slices provolone cheese
  • 8 ounces thinly sliced prosciutto


  1. Toss red peppers with rosemary and oil; season to taste with salt and freshly ground black pepper. Transfer mixture to a baking sheet. Bake in a preheated 400°F oven for 15 minutes or until peppers are tender.
  2. Preheat panini grill or heat gas grill to medium-low.
  3. Slice off the domed tops of the ciabatta rolls. Split the rolls horizontally. Turn bottom halves up and top with 4 slices cheese, the prosciutto, the peppers and remaining 8 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
  4. Cook sandwiches in preheated panini maker (in batches if necessary) or on gas grill for 4-5 minutes, turning once, until cheese is melted and bread is golden brown.


Continue to Page 8: Smoked Turkey, Pine Nut Pesto & Sharp Provolone Panini

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Recipe courtesy of Sargento. Other material Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.

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