Jun 24, 2016

Grilled Prosciutto and Provolone PaniniRecipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 1 oz fresh basil

Meat / Poultry / Seafood

  • 8 oz prosciutto

Oil and Spices

  • 2 tbsp extra-virgin olive oil

Condiments

  • 3 tbsp stone-ground mustard

Dairy

  • 6 slice provolone cheese

Other

  • 4 flat sandwich rolls
  • 2 roasted red bell peppers (from a jar)

Special Equipment

  • sheet pan and 2 foil-wrapped bricks or cast-iron skillet

Ingredients


  • 4 flat sandwich rolls, split
  • 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

  1. Prepare the grill for direct cooking over low heat (250° to 350°F).

  2. Cut the rolls lengthwise in half. 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. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.

  3. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue cooking until the bread is toasted on both sides and the cheese is melted, 3 to 4 minutes more.

  4. Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 25, 2016

JAMES T

Good Samich

Great flavor combinations. I blister roasted a fresh red bell pepper. Let it steam in a covered pot for 15 mins. Took the charred skin off. Sliced it up and let it marinate in italian dressing for an hour. Assembled the sandwiches per the directions. Put them on my new Weber and placed a cast iron skillet on top, Two to two and a half minutes on each side is plenty of cook time on a medium hot grill. Serve and eat immediately. Delicious. Will have again real soon. Just got to get some more prosciutto.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 30, 2016

Matthew F

Tasty

Extremely easy crowd pleaser; I served it as an appetizer during a family cookout. Would recommend an imported prosciutto over a domestic brand. if it's available. Don't omit the stone ground mustard or substitute with a spicy brown or yellow mustard - the stone ground pairing with the basil leaves tastes really great. After building the sandwich, I drizzled a bit of extra virgin olive oil on the inside, before brushing the outside with the extra virgin olive oil too. As directed, used a normal-sized baking sheet and brick wrapped in tin foil for the press - both fit easily in my Performer Deluxe 22 in. Will absolutely make again.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Grilled Prosciutto and Provolone Panini

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