Presto Pesto Panini (with Prosciutto, Provolone & Peppers)

This post may contain affiliate links. Please read my disclosure policy.

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….

Print

Presto Pesto Panini (with Prosciutto, Provolone & Peppers)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x

Print Recipe

Pin Recipe

---

Description

This presto pesto panini (with prosciutto, provolone & peppers) is the sandwich to end all other sandwiches!

---

Ingredients

Scale 1x2x3x

• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat panini grill (or grill pan, or George Foreman, or whatever you’d like to use!)
2. 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.

---

Share this Post