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Prosciutto, peperonata and provolone rolls

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

By Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 15 mins cooking plus cooling
Prosciutto, peperonata and provolone rolls
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.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.

Notes

Provolone piccante is from select delicatessens.

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  • Author: Emma Knowles