Recipe from CarapelliUSA
1/4 cup Carapelli extra virgin olive oil
8 slices rustic Italian or sourdough bread
1/4 cup prepared basil pesto
16 thin slices provolone cheese
12 thin slices of prosciutto
4 whole, well drained bottled roasted red peppers, cut into strips
Heat a Panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over and spread pesto evenly on the bread. Top with half of the cheese, tearing to fit if necessary, all the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up. Cook in Panini* maker or waffle iron for 3-4 minutes or until golden brown and cheese is melted. Serves 4.
*Panini sandwiches may also be cooked in a ridged grill pan or non-stick skillet over medium heat for 3-4 minutes per side.