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.
4 sourdough torpedo rolls, halved (or a sourdough baguette, cut into lengths)Extra-virgin olive oil, for drizzling8thin slices prosciutto12thin slices provolone piccante (see note)Basil, to servePeperonata1½ tbspolive oil1small onion, thinly sliced2garlic cloves, finely chopped2red capsicum, cored and thinly sliced3thyme sprigs2 tbspred wine vinegar2 tbspred wine2 tspcaster sugar
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.
To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.