Prosciutto and Pesto Panini
- 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
- 1/3 cup
- 1/3 pound Prosciutto de Parma, thinly sliced
- Tapenade, optional
- 1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
- 1/4 pound fontina cheese, thinly sliced
- 1/2 cup baby arugula or basil, optional
- Extra-virgin olive oil
- Coarse salt
- Freshly ground pepper
- Produce
- Baby arugula or basil (1/2 cup)
- Red bell pepper, roasted roasted (1)
- Meat
- Prosciutto de parma (1/3 pound)
- Condiments
- Tapenade (1)
- Cooking & Baking
- Olive oil, Extra-virgin (1)
- Pepper, Freshly ground (1)
- Salt, Coarse (1)
- Bread & Baked Goods
- Ciabatta (1 10-ounce loaf)
- Dairy
- Fontina cheese (1/4 pound)
- Other
- 1/3 cup
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 2, 2011 (1 year ago).
14 people saved this recipe.
