Taleggio panini with peppers & prosciutto
Ingredients
- 2 roasted red peppers*, sliced
- 2 tsp hot pepper mix, such as La Bomba Antipasto
- 2 tsp chopped fresh marjoram
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 tsp chopped fresh rosemary
- 8 slices focaccia or Italian bread
- 6 oz Taleggio or fontina cheese, sliced and rind removed
- 4 slices prosciutto
Preparation
In a small bowl, mix together the roasted red peppers, hot pepper mix and marjoram. Set aside.
Heat olive oil in a small pan over medium heat. Add the garlic and rosemary and cook until fragrant but not browned, about 2 minutes.
Brush one side of each of the bread slices with the flavoured oil. Place four slices of the bread oil side down and top with slices of cheese and some of the red pepper mixture. (You will have a little more than you need for four sandwiches).
Top with the second bread slice, oil side up, and press down to help sandwiches stay together. Wrap one slice of prosciutto around each sandwich so that the ends meet.
Cook two sandwiches at a time in a panini press or a hot griddle until the prosciutto is crisp, the cheese is melted and the toast is nice and golden, about 5 minutes.
* To roast red peppers, slice the stem and the tops from the peppers and remove and discard the seeds. Place the peppers, cut side down, on a parchment paper-lined baking sheet. Roast the peppers in a 400°F oven for about 30 to 35 minutes, until the skins have slightly puckered and charred. Remove from the oven and quickly transfer the peppers to a bowl and cover with plastic wrap; let stand for about 15 minutes. When the peppers are cool enough to handle, peel off the skins and cut peppers into slices.
serves 4
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