Description

Ingredients:

9 oz. extra-virgin olive oil

3 oz. balsamic vinegar

1/4 c. brown sugar

1 T. black pepper, coarse-ground

24 slices sourdough bread

1.5 lb. prosciutto, sliced thin

1.5 lb. Grande Cepponelli, sliced 1/4" thick

12 oz. red peppers, roasted

basil leaves, to taste

Directions:

Preheat panini press to medium. Whisk together olive oil, vinegar, brown sugar and pepper until thoroughly combined to create balsamic vinaigrette. Reserve.

To make one sandwich, place two slices of bread on a flat surface. Spread 2 T. balsamic vinaigrette on first slice.

On second slice, layer 2 oz. prosciutto, 2 oz. Cepponelli slices, 1 oz. red peppers and basil leaves to taste.

Close sandwich.

Cook in panini press for approx. 6 minutes, or until top and bottom are toasted golden brown and cheese has started to melt.