Grilled Prosciutto, Soppressata, And Mozzarella Panini

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Balsamic vinegar - plus
1 teaspoon	5ml	Balsamic vinegar
2 teaspoons	10ml	Minced fresh oregano leaves
		= (or 1 tspn dried oregano)
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
8		Ciabatta bread
		= (or other rustic Italian white bread,
		Thinly sliced)
4 oz	113g	Thinly-sliced mozzarella
2 oz	56g	Thinly-sliced prosciutto
2 oz	56g	Thinly-sliced soppressata

Recipe Instructions

Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.

Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E09) - from the TV FOOD NETWORK

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