Prosciutto and Provolone Panini Sandwiches Recipe

Recipesfull introduces to you: Sandwich Recipes. (Prosciutto and Provolone Panini Sandwiches Recipe). The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Brief

Prep 15 mins

Additional: 4 mins

Total: 19 mins

Servings: 4

Yield: 4 servings

Prosciutto and Provolone Panini Sandwiches Recipe

Ingredients

½ cup CARAPELLI® Extra Virgin Olive Oil

8 slices rustic Italian or sourdough bread

¼ cup prepared basil pesto

16 thin slicesProvolone cheese

12 thin slicesprosciutto

4 whole

well-drained bottled roasted red peppers

cut into strips

Traditional Gyro Meat

Lunch

Directions

Step 1

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.

Step 2

Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutritional Information

Prosciutto and Provolone Panini Sandwiches Recipe

Servings Per Recipe:4

Calories: 798.5

% Daily Value *

Protein: 31g 62%

Carbohydrates: 27.4g 9%

Dietary Fiber: 2.1g 9%

Sugars: 3.3g

Fat: 63.9g 98%

Saturated Fat: 21.9g 110%

Cholesterol: 75.8mg 25%

Vitamin A Iu: 4553.8IU 91%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.1mg 6%

Vitamin C: 51.3mg 85%

Folate: 87.6mcg 22%

Calcium: 722.1mg 72%

Iron: 2.7mg 15%

Magnesium: 39.8mg 14%

Potassium: 193.7mg 5%

Sodium: 1753.6mg 70%

Thiamin: 0.2mg 20%

Calories From Fat: 574.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.