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

Method

  • 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
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At A Glance

  • Serves 4 people

Additional Notes

Provolone piccante is from select delicatessens.

Featured in

Oct 2017

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