Best Grilled Prosciutto Soppressata And Mozzarella Panini Recipes

Panini with Prosciutto, Roasted Pepper and Mozzarella image

Provided by Rachael Ray : Food Network

Time 11m

Yield 4 panini

Number Of Ingredients 5

1/3 pound thinly sliced prosciutto di Parma
8 thin slices chewy, crusty Italian bread from a large loaf
1 (16-ounce) jar roasted red peppers, drained well
1 pound fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling

Steps:

Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

Prosciutto Roasted Red Pepper and Mozzarella Panini image

Provided by pines506

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 lb thinly sliced prosciutto di Parma
8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
1 (16 ounce) jar roasted red peppers, drained well
1 lb fresh mozzarella cheese, sliced
olive oil, for drizzling

Steps:

Preheat a grill pan or large nonstick griddle over medium to medium high heat.
Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
Top with an even layer of roasted red pepper and an even layer of mozzarella.
Top with another slice of bread.
Drizzle the tops of the assembled sandwiches with olive oil.
Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.

Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
Photograph my Andrew Mccaul