Prosciutto And Fig Panini Recipes

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PROSCIUTTO AND MOZZARELLA PANINI



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

PROSCIUTTO AND FIG PANINI



Prosciutto and Fig Panini image

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

Yield Makes 8 servings

Number Of Ingredients 9

1 cup water
1 cup Port
1 cup (lightly packed) dried black Mission figs (about 7 ounces), stemmed, halved
1 tablespoon dried rosemary
2 medium red onions, cut crosswise into 1/4-inch-thick rounds
2 tablespoons chilled butter, diced
8 ciabatta rolls, halved horizontally
8 thin slices prosciutto (3 to 4 ounces)
7 ounces shaved Asiago cheese

Steps:

  • Bring 1 cup water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth. do ahead Fig jam can be made 3 days ahead. Cover and chill.
  • Preheat oven to 400°F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Cook panini in panini press according to manufacturer's instructions. Alternatively, heat heavy large skillet over medium heat. Working in batches, place panini in skillet. Place large cast-iron or other heavy skillet atop panini. Fill skillet with bricks or large cans to weigh down. Cook until bottoms of rolls are golden, about 4 minutes. Remove top skillet and turn panini over, then place skillet atop panini. Cook until golden and cheese melts, about 4 minutes longer. Cut in half and serve.

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