What else to go with a great soup than a great sandwich. Paninis are even better. Famous chef Emeril Lagasse is out of my league most of the time, but I found a great recipe by him in People Magazine the other day. I really liked this recipe. I think adding the oils and herbs on the bread is a stroke of genius that really gives it something special.
Proscuitto And Mozarella Panini
By: Emeril Lagassee
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano or 1 teaspoon dried
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices (1/2-inch thick) ciabatta or other rustic italian white bread (I used multi-grain wheat bread)
4 ounces thinly sliced mozarella cheese
4 ounces thinly sliced proscuitto (I used my favorite deli/lunch meat)
6 ounces jarred roasted red peppers, drained
1. Whisk the olive oil, vinegar, oregano, garlic, salt and pepper together in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozarella equally over one side of each slice. Top 4 of the bread slices with the proscuitto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette side down.
3. Heat a large skillet or grill pan over medium heat. (You can also do this with a George Foreman Grill or panini press)Add the 4 sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately.
Here are the results: