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