Best 5 Prosciutto And Provolone Panini Sandwiches Recipes

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The prosciutto and provolone panini sandwich is a classic Italian sandwich that is loved by people all over the world. This mouthwatering sandwich is made with slices of salty prosciutto, melted provolone cheese, and fresh tomatoes, all pressed together on a crispy roll. The combination of flavors and textures makes this sandwich irresistible. Whether you're looking for a quick and easy lunch or a delicious dinner, the prosciutto and provolone panini sandwich is a perfect choice.

Here are our top 5 tried and tested recipes!

PROSCIUTTO PROVOLONE PANINI



Prosciutto Provolone Panini image

During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. -Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 5

8 slices white bread
8 slices provolone cheese
4 thin slices prosciutto
3 tablespoons olive oil
3 tablespoons minced fresh sage

Steps:

  • On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 404 calories, Fat 25g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 986mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

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 PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli Olive Oil

Categories     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE



Karin's Italian Sandwich - Prosciutto Sun Dried Tomato Provolone image

A sandwich designed for my wife, Karin. It is a bit expensive, but it is just wonderful. I recommend it on an Italian-style roll while my wife uses sliced stone ground whole wheat bread. It is a tasty sandwich with a nice glass of wine.

Provided by Lloyd-Fred

Categories     Lunch/Snacks

Time 15m

Yield 1 sandwich

Number Of Ingredients 8

1 freshly baked good quality Italian roll (substitute 2 slices stone ground whole wheat or uneseeded rye bread, preferably artisan made)
2 -6 ounces prosciutto ham, thinly sliced, but in whole pieces, not shredded, the amount depending on the size of the roll
4 -12 herbed sun-dried tomatoes, in olive oil (you may substitute an equivalent amount of julienned, if desired)
2 -6 ounces aged provolone cheese, thinly sliced
herbed olive oil, from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive, dried Sweet Basil and dried Greek Oregano)
1 sprig parsley
rolled anchovy fillet, with caper on a small piece of Boston lettuce
pickled cauliflower or asparagus, tip on a small leaf of leaf lettue

Steps:

  • Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
  • If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
  • If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
  • Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
  • Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
  • Cut one slice of prosciutto in half and place one half at each end of the roll.
  • If desired, you can double the amount of prosciutto.
  • Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
  • Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.

Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 10.1, Cholesterol 39.1, Sodium 896.3, Carbohydrate 24.8, Fiber 2.2, Sugar 3.5, Protein 18.9

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, ripe tomatoes, flavorful basil, and top-notch prosciutto and provolone.
  • Slice the tomatoes and mozzarella thinly so they cook evenly in the panini press. If they are too thick, they will not cook through properly.
  • Spread the pesto evenly on the bread. This will help to prevent the bread from becoming too dry. Too much pesto can be overwhelming.
  • Grill the sandwich in a panini press until the bread is golden brown and the cheese is melted and bubbly. If you don't have a panini press, you can grill the sandwich in a skillet over medium heat.
  • Serve the sandwich immediately with your favorite sides. Some popular options include chips, salad, or fruit.

Conclusion:

Prosciutto and provolone panini sandwiches are a delicious and easy-to-make lunch or dinner option. With just a few simple ingredients, you can create a sandwich that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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