Prosciutto, peperonata and provolone rolls

A good condiment lifts any panino to another level. Here we've made a peperonata to add a piquant punch to an otherwise simple sandwich. It's worth having on hand in the fridge, so we recommend making a double batch.

You'll need

4 sourdough torpedo rolls, halved (or a sourdough baguette, cut into lengths) Extra-virgin olive oil, for drizzling 8 thin slices prosciutto 12 thin slices provolone piccante (see note) Basil, to serve   Peperonata 1½ tbsp olive oil 1 small onion, thinly sliced 2 garlic cloves, finely chopped 2 red capsicum, cored and thinly sliced 3 thyme sprigs 2 tbsp red wine vinegar 2 tbsp red wine 2 tsp caster sugar


  • 01
  • For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes). Add capsicum and thyme and sauté until capsicum starts to soften (4-5 minutes). Add vinegar, wine and sugar, season to taste, and simmer until liquid is almost completely absorbed (4-5 minutes). Cool to room temperature. Peperonata will keep refrigerated in an airtight container for a week.
  • 02
  • To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Provolone piccante is from select delicatessens.

Featured in

Oct 2017

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche


Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus


Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin


conversion tool