So apparently my love for alliteration translates to food as well. :)
This is one of my favorite quick lunches to make. Granted, I’ve never been a big “sandwich” person. (May have been the only kid who grew up not crazy about PB&Js!) But I have been known to get excited about a nicely-grilled panini. So when I came across this lovely ciabatta roll this week, thought it was a good time to pull out the grill pan and make it happen.
While I tend to just throw in whatever meat, cheese, and fresh veggies (or sometimes fruits) I have onhand, I must say that I love-love-love making paninis with prosciutto! It’s my occasional splurge at the deli, and I dig the salty, mildly sweet flavor it adds.
And…when paired with provolone, pesto, and roasted red peppers, I can almost pretend like I’m enjoying a classic lunch in Tuscany…mmmm….
Presto Pesto Panini (with Prosciutto, Provolone & Peppers)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
Description
This presto pesto panini (with prosciutto, provolone & peppers) is the sandwich to end all other sandwiches!
Ingredients
- 1 ciabatta roll, individual-sized
- 2 slices prosciutto
- 1 slice provolone cheese
- 1-2 Tbsp. your favorite pesto sauce (classic basil pesto recipe)
- roasted red peppers (optional)
Instructions
- Preheat panini grill (or grill pan, or George Foreman, or whatever you’d like to use!)
- Slice ciabatta in half horizontally, and fill with layered prosciutto, provolone, pesto and red peppers. Fold together and grill for 5 minutes, or until bread is lightly golden and cheese is melted. Slice horizontally and serve.
Woh I have your satisfy , saved to preferences ! .
Mmmm! Looks delectible :) thanks!!!