Ingredients
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½ cup CARAPELLI® Extra Virgin Olive Oil
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8 slices rustic Italian or sourdough bread
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¼ cup prepared basil pesto
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16 thin slices Provolone cheese
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12 thin slices prosciutto
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4 whole, well-drained bottled roasted red peppers, cut into strips
Directions
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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.
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Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Recipe Tip
*Panini sandwiches may also be cooked in a ridged grill pan or nonstick skillet over medium heat for 3 to 4 minutes per side.
Nutrition Facts (per serving)
| 799 | Calories |
| 64g | Fat |
| 27g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 799 | |
| % Daily Value * | |
| Total Fat 64g | 82% |
| Saturated Fat 22g | 110% |
| Cholesterol 76mg | 25% |
| Sodium 1754mg | 76% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 31g | 62% |
| Vitamin C 51mg | 57% |
| Calcium 722mg | 56% |
| Iron 3mg | 15% |
| Potassium 194mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
