Grilled Prosciutto and Provolone Panini
I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance . A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you'll remember this one for years. Serves: 4 Prep time: 10 minutes Grilling time: 6 to 8 minutes Special equipment: sheet pan, 2 foil-wrapped bricks Ingredients 4 flat sandwich rolls 3 tablespoons stone-ground mustard 12 thin slices prosciutto, about 8 ounces total 6 slices provolone, about 6 ounces total 2 roasted red bell peppers (from a jar), cut into 1-inch strips 2 cups lightly packed fresh basil leaves Extra-virgin olive oil Instructions Prepare the grill for direct cooking over low heat (250° to 350°F). Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls