TLC Cooking "Pepper and Prosciutto Panini"

Pepper and Prosciutto Panini

INGREDIENTS

1	clove garlic, smashed
1	teaspoon rosemary, minced
1/4	cup olive oil
8 x 1/2"	slices from an artisanal sourdough loaf (Whole Foods Farm loaf is good)
8	thin slices prosciutto
8 x 1/4"	slices fresh mozzarella
8 x 1"	wide strips roasted red pepper
olive oil for brushing outer sandwiches

PREPARATION:

About 20 minutes before assembling sandwiches, combine the smashed garlic, rosemary and olive oil in a small bowl.
Preheat panini maker according to instructions.
Brush the insides of all eight slices of bread with the garlic-rosemary oil. Top four of the slices each with two slices of prosciutto, folding and overlapping to fit bread. Top prosciutto with two slices each mozzarella. Lay two pieces each of roasted pepper over the cheese.
Cover each with an oiled slice of bread, oiled side down. Brush tops of sandwiches with some plain oil and place oiled-side down on the griddle. Brush oil on the tops. Grill panini until browned, crisp, and cheese is melted and oozing.

This recipe appears in: Italian

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.