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Emeril's Prosciutto and Mozzarella Panini

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“Found in the May 2010 FN magazine.”
4 sandwiches

Ingredients Nutrition

  • 14 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh oregano, minced (OR 1 teaspoon dried)
  • 1 teaspoon garlic, minced
  • kosher salt & fresh ground pepper
  • 8 12 inches thick slices ciabatta
  • 4 ounces mozzarella cheese, thinly sliced
  • 4 ounces prosciutto, thinly sliced
  • 6 ounces jarred roasted red peppers, drained and torn into 1 inch wide pieces


  1. Whisk the olive oil, balsamic vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
  2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

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