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15 minutes
19 minutes
- 0.5 cup CARAPELLI® Extra Virgin Olive Oil
- 8 slices rustic Italian or sourdough bread
- 0.25 cup prepared basil pesto
- 16 thin slices Provolone cheese
- 12 thin slices prosciutto
- 4 whole, well-drained bottled roasted red peppers, cut into strips
- Preheat a panini grill or waffle iron. Brush bread slices with oil. Flip 4 slices over and spread pesto evenly. Layer half of the cheese, prosciutto, pepper strips, and remaining cheese. Top with the remaining bread slices, oiled sides up, to close.
- Toast in a panini maker or waffle iron until golden brown and cheese is melted, working in batches if needed.
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