Emeril Lagasse’s Prosciutto and Mozzarella Panini
Yummmmy and rich.
WWS Points: Approximately 13 points*
Makes: 4 sandwiches
Active: 15 min.
Total: 15 min.
¼ cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
2 tsp. minced fresh oregano, or 1 tsp dried
1 tsp. minced garlic
Kosher salt and freshly ground pepper
8 ½-inch-thick slices ciabatta or other rustic Italian white bread
4 ou. thinly sliced mozzarella cheese
4 ou. thinly sliced prosciutto
6 ou. jarred roasted red peppers, drained and torn into 1-inch-wide pieces
- Whisk the olive oil, oregano, garlic, ½ tsp salt and ¼ tsp 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 4 remaining 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.
Now Let’s Dish: This sandwich has a lot of flavor, a lot. I would not be too generous on the vinaigrette. Prosciutto is a really strong deli meat and the peppers do add a touch of necessary sweetness already. Our ciabatta was rounded which I felt made it a lot trickier to get an even cook. Next time I think we would enjoy the rustic Italian bread.
I served this with a “kind-of-Cob” salad. A delicious Sunday lunch!
WW Tips- This sandwich is rich and filling enough to eat just half with a salad or a cup of soup. Don’t ever forget the value of low point fillers like soup and salad.
Reference: Food Network Magazine May 2010
*The WW Points were figured out by adding up the point value of the ingredients and dividing by the serving size.